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Raspberry Cheesecake Bars (lighter recipe)

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Betty Crocker Kitchens
Updated Jul 14, 2014
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The same full flavor of our best raspberry and cheesecake bar in a lighter recipe.

Raspberry Cheesecake Bars (lighter recipe)

  • Prep Time 20 min
  • Total 4 hr 30 min
  • Servings 36
  • Ingredients 12
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Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup margarine, softened
  • 1/3 cup light corn syrup
  • 2 1/2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
  • 2 eggs
  • 2 egg whites
  • 1 cup light corn syrup
  • 2 teaspoons vanilla
  • 3/4 cup raspberry or strawberry jam
  • Powdered sugar, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
  • Step 
    2
    Beat flour, granulated sugar, salt, margarine, 1/3 cup corn syrup and 1/2 package cream cheese with electric mixer on medium speed until dough forms. Press evenly in pan.
  • Step 
    3
    Beat remaining 2 packages cream cheese in medium bowl until smooth. Beat in eggs and egg whites until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
  • Step 
    4
    Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 minutes. Refrigerate at least 3 hours until chilled.
  • Step 
    5
    For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

Nutrition

130 Calories
4 g Total Fat
3 g Protein
21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
20 mg
Sodium
150 mg
Potassium
35 mg
Total Carbohydrate
21 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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