Raspberry Cheesecake Bars (lighter recipe)

The same full flavor of our best raspberry and cheesecake bar in a lighter recipe.

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

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

  • 1 Heat oven to 375ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
  • 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.
  • 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.
  • 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.
  • 5 For 36 bars, cut into 6 rows by 6 rows. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

Expert Tips

Rise to the occasion! If using self-rising flour, there is no need to add salt.

To ensure recipe success, do not use vegetable oil spreads.

Be a cut above the rest! Use a wet knife to cut cheesecake bars, wiping it clean after each cut.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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