Raspberry Ripple Cheesecake Bars
Ingredients
- 8 oz plain shortbread cookie crumbs ⓘ
- 6 tbsp low-fat spread, melted ⓘ
- 3/4 cup frozen raspberries, thawed ⓘ
- 1 tbsp powdered sugar, plus extra, to dust ⓘ
- None None low-fat vanilla ice-cream, sliced strawberries, to serve ⓘ
- None None Filling
- 2 cups low-fat cream cheese, chopped
- 3/4 cup powdered sugar ⓘ
- 4 large eggs ⓘ
- 2/3 cup light cream ⓘ
- 1/4 cup all purpose flour ⓘ
Instructions
- Preheat oven to 350°F. Lightly grease and line a 6 x 10 inch pan with parchment paper, allowing long edges to overhang by 1/2 inch. In a bowl, combine cookie crumbs and spread. Press firmly into base of pan. Chill until firm.
- To make filling, in a large bowl, beat cream cheese and powdered sugar together using an electric mixer until creamy. Add eggs one a time, beating well after each addition. Beat in cream, flour and zest until smooth. Pour evenly over base.
- Place berries and powdered sugar into a high-sided bowl. Using a hand blender, process until pulpy. Dollop teaspoons of raspberry mixture over top of cheesecake. Using a butter knife, swirl through.
- Bake 35-40 minutes, until just firm. Allow to cool completely before cutting into squares. Dust with extra powdered sugar. Serve with low-fat vanilla ice-cream and sliced strawberries.
Nutrition & Diet Analysis (per serving)
637
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).