We had friends over for game night this week and since the holidays are quickly approaching, I decided to make a lightened up dessert. I slightly modified Sally’s recipe, but have linked to the original below. The original was very healthy, while mine are sorta, kinda healthy. I chose to do the whole egg and I eyeballed the melted butter for the graham cracker crust. Also, I agree that using fat free cream cheese is just wrong. Don’t do it.
That said, this was a hit. We all went back for seconds and didn’t feel too guilty. My swirl was not nearly as pretty as Sally’s, but it tasted delicious, which is what matters.
Recipe via Sally’s Baking Addiction
5-6 full-sheet graham crackers
2 Tablespoons unsalted butter, melted
8 ounces reduced fat cream cheese, softened (do not use fat free)
3/4 cup Greek yogurt
1/4 cup granulated sugar
2 Tablespoons flour
1 Tablespoon fresh lemon juice
2 teaspoons vanilla extract
1/4 cup raspberry jam
Preheat oven to 350F degrees. Line a 8×8 baking pan with aluminum foil with enough overhang on the sides. Set aside.
Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter. Press into the lined pan. Bake for 8 minutes. Allow to cool as you prepare the filling.
For the filling: Beat the softened cream cheese for 1 minute using a hand or stand mixer. Beat in the yogurt, eggs, sugar, and flour until mixture is smooth and creamy, about 3 full minutes. Add the lemon juice and vanilla, beat for 1 additional minute until combined.
Remove the crust from the oven and spread filling on top. Swirl the raspberry jam on top of the batter.
Bake for 25 minutes, covering the cheesecake bars at the 20 minute mark with aluminum foil to prevent browning. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator.