Skinny Raspberry Cheesecake Bars
Yields: 16 bars
These cheesecake bars are sweet, creamy, and packed with protein. They’re the perfect dessert for summer picnics and barbeques! Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Prep time: 25 minutes • Bake time: 35-38 minutes • Cool and chill time: 4 hours
  • for the crust
  • 7 sheets (109g) honey graham crackers
  • 1 tbsp (14g) unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 2 tbsp (30mL) nonfat milk
  • for the filling
  • 2 (8oz) blocks fat-free cream cheese, room temperature
  • ½ cup (96g) granulated sugar
  • 1 large egg white, room temperature
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup (140g) fresh Driscoll’s raspberries, chopped (a little less than one 6oz package)
  1. Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
  2. To prepare the crust, add the graham crackers to a food processor or blender, and pulse until they’re fine crumbs. Add the crumbs to a bowl, and mix in the butter, egg white, and milk. Press the mixture into the prepared pan. Bake at 300°F for 8 minutes. Cool completely.
  3. To prepare the filling, beat the cream cheese and sugar in a large bowl until smooth. Beat in the egg white until just incorporated. Beat in the cornstarch and vanilla. Gently fold in the diced raspberries.
  4. Spread the filling on top of the cooled crust. Bake at 300°F for 27-30 minutes, or until the center only jiggles slightly. Cool completely to room temperature; then cover the top with plastic wrap, ensuring that the plastic completely touches the filling. Chill for at least 3 hours before slicing and serving.
{low fat, low calorie, high protein}
Recipe by Amy's Healthy Baking at