Recipe: Low-Fat Raspberry Cheesecake Bars

Try this delicious treats — they're rich in flavor but low in fat



3 tablespoons butter, melted
3 tablespoons unsweetened applesauce
2 cups graham cracker crumbs
2 (8-ounce) packages reduced-fat cream cheese
¾ cup sugar
1 egg
¼ 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 degrees.
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 before cutting into bars. Keep refrigerated.

Makes 24 servings

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Nutrition Information (per serving)

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 from our Children’s Hospital Pediatric Nutrition Support Team

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  • Londonwitch

    Speaking from a senior’s point of view, who in the world can afford to pay five to seven dollars for a small basket of rasperries? We barely get by with regular groceries. 

    • Patty Murphy

      I bought fresh frozen raspberries at ALDI’s for a very reasonable price. I intend to defrost, drain, & use them in this recipe. I believe I could get two cakes out of one bag of berries.  We could also substitute strawberries which are very reasonably priced at a variety of markets.  Good eating to you.  (Search; there is always a way to make it work, in my opinion.)

  • Hot Pancakes

    Sounds wonderful! When I saw the recipe, I was worried that it would call for soy, as many “healthy” cheesecake recipes do. Thank goodness it doesn’t, so I can enjoy it :)