• Breakfast Recipe
  • Lunch Recipe
  • Snack Recipe
  • Dessert Recipe
  • Recipe Videos

Raspberry Cheesecake Bars

Butter Flavor


  • SprayLite Natural Cooking Spray
  • 1 cup cracker crumbs
  • 2 pkgs (8 oz each) light cream cheese, softened
  • 1 cup low-fat cottage cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 3/4 cup Egg
  • 1/4 cup red raspberry preserves
  • 1 tablespoon cornstarch
  • 1 bag (10 oz each) frozen unsweetened raspberries, thawed, drained


  1. Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread graham crumbs evenly onto bottom of prepared dish; spray evenly with additional cooking spray. Place light cream cheese, cottage cheese, sugar, vanilla and lemon juice in medium bowl; beat with electric mixer on medium speed 3 to 4 minutes, or until well blended. Add Egg Beaters; mix just until blended. Pour over crust; smooth top with spatula.
  2. Bake 25 to 30 minutes, or until center is almost set. Cool.
  3. Combine preserves and cornstarch in small saucepan; stir in raspberries. Cook over low heat 5 minutes, or until thickened, stirring constantly. Spread over cheesecake; cover.
  4. Refrigerate at least 3 hours, or until chilled. Cut into 15 bars to serve. Store leftover bars in refrigerator.