Raspberry Cheesecake Bars – Cleveland Clinic


raspberry Cheesecake bars


  • 3 tablespoons butter, melted
  • 3 tablespoons unsweetened applesauce
  • 2 cups graham cracker crumbs
  • 2 (8-ounce) packages reduced-fat cream cheese
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup egg substitute (or 2 egg whites)
  • 1 tsp vanilla
  • 1 (10-ounce) jar seedless raspberry jam or preserves
  • 1 cup fresh raspberries, lightly crushed


1. Heat oven to 350 F.
2. Mix butter, applesauce and graham cracker crumbs and press onto bottom of 13-by-9 inch pan; refrigerate until ready to use.
3. Beat cream cheese in large bowl with mixer until creamy. Add sugar, egg, egg substitute (or egg whites) and vanilla; beat until well-blended.
4. Stir jam in jar until softened; spread evenly onto crust. Top jam with berries, then cream cheese mixture.
5. Bake 30 minutes or until slightly puffed.
6. Cool completely and chill for 3 hours before cutting into bars. Keep refrigerated.

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Nutrition information (per serving)

Makes 24 servings

Calories: 165
Protein: 3 g
Total fat: 6 g
Saturated fat: 3 g
Cholesterol: 25 mg
Total carbohydrate: 25 g
Sugar: 19 g
Dietary fiber: 0.6 g
Sodium: 169 mg
Potassium: 59 mg

Recipe courtesy of our pediatric dietitians.

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