Indulge in your new favorite dessert with these Light Raspberry Cheesecake Bars. Made with maple syrup, raspberries, cream cheese, Greek yogurt, and no added sugar!
key ingredients
– Graham crackers – Butter – Raspberries – Maple syrup – Water - Neufchatel cheese - Greek yogurt - Eggs - Vanilla - Lemon juice - Salt
1. Preheat the oven and line the baking dish with parchment paper. In a food processor, blend together graham crackers and melted butter until fine crumbles.
2. Press into bottom of baking dish evenly and bake. While crust is baking, add raspberries, maple syrup, and water to sauce pot over medium-high heat. Let cook and bubble until raspberries have been reduced.
3. Run raspberries through a sieve. Save the juice and add 3 tbsp of seeds back into the raspberry juice mixture. Refrigerate raspberry juice. Blend together cream cheese, yogurt, maple syrup, eggs, vanilla, lemon juice, and salt until well combined.
4. Bake until cheesecake is just slightly jiggly in the center. Let cool on the counter and then at least one hour in the fridge before serving.
5. Slice into squares and top with raspberries. Dust with powdered sugar.
Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!
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