These almond raspberry cheesecake bars have only 190 calories or 8 WW points per bar, and yet they’re rich, creamy, and memorable, with a hint of almond extract and a sweet, tart raspberry jam swirl.
The base, made from a mix of almond flour and all purpose flour, is like a buttery, crumbly cross between shortbread and chewy sugar cookie, and the cheesecake layer, made with low-fat cream cheese, is silky-smooth, scented with almond extract, and swirled with sweet raspberry jam.
To make lighter raspberry cheesecake bars with great flavor and fewer calories, I do two things. First, I use low-fat cream cheese (do not use fat-free), which is slightly tangier than full-fat but that tang actually works very well here, balancing the buttery base and the sweet raspberry jam. Second, I simply make thinner bars—almost a 50/50 split of filling and crust—and with all the rich, creamy flavor, you won’t even notice.
To make sure that your cheesecake bar crust is firm and sturdy, take your time mixing the flours with the melted butter, stirring and mashing the mixture until all of the flour is coated and it resembles damp sand or a thick paste. Use your fingers to press the mixture firmly into the bottom of your pan, packing it into an even, cohesive layer.
Enjoy!
Lighter Almond Raspberry Cheesecake Bars
Ingredients
Crust:
- .75 c almond flour
- .5 c all purpose flour
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
Cheesecake Layer:
- 8 oz cream cheese softened
- .5 c sugar
- 2 tsp 2 teaspoons lemon zest
- 1 large egg
- .5 tsp almond extract
- 3 tbsp seedless raspberry jam
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with foil and spray the bottom and sides with nonstick cooking spray.
- In a large bowl, whisk the almond flour, all purpose flour, and sugar. Stir in the melted butter, mixing well to create a thick paste. Press the mixture firmly and evenly into the bottom of your lined pan. Bake for 14 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese. Add the sugar and lemon zest and mix until combined. Add the egg and almond extract and beat until smooth. Pour over the hot crust, pushing the batter to the sides of the pan and smoothing the top. In a small bowl, stir the raspberry jam to soften and loosen it. Drop spoonfuls of jam over the cream cheese layer and use a toothpick or butter knife to gently swirl the jam (be careful not to hit the crust. Bake until the center of the cheesecake is set but has a slight jiggle to it, about 20 minutes. Let the bars cool on a wire rack for 30 minutes then refrigerate until thoroughly chilled before cutting and serving.
Just made these. Thanks, Andie! SO GOOD! I used cherry jam instead of raspberry and tastes like a warm poptart. Thank you for the recipe. :)
Wow, a good recipe indeed!
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These are soooooo good!! Once again another wonderful recipe from Ms. Andie Mitchell.
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I’ve been making cheesecake bars for years but always felt guilty about the calorie count—this lighter version sounds like exactly what I’ve been looking for, especially with the almond extract adding that extra depth. Does the almond flour in the base affect the texture much compared to using all-purpose flour alone, or does it mostly just add flavor?
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These bars sound wonderful, and the lighter twist on a cheesecake is exactly the kind of thing I am always looking for. Almond and raspberry is a classic flavor combination, and I love that the recipe keeps the richness of a cheesecake bar while feeling a bit less indulgent. It also seems like a great option for making ahead, since bars slice up neatly and travel well for gatherings. I appreciate recipes that give you the satisfaction of a favorite dessert without all the heaviness, and this one fits that perfectly. The fact that it is approachable for home bakers makes it even better, since it is the kind of treat you could make on a weekend and enjoy all week. Adding it to my baking list for sure.
Love the idea of lighter cheesecake bars – the tip about using low-fat instead of fat-free cream cheese is exactly the kind of detail that makes a recipe work. The almond flour crust sounds like a lovely twist on the classic. Saving this for my next dessert craving!
The crust technique — coating the flour with melted butter until it looks like damp sand before pressing — is the kind of detail most dessert recipes skip, and it explains why so many homemade cheesecake bars fall apart at the base. Low-fat (not fat-free) cream cheese is also a smart call for a lighter dessert that still tastes rich. Saving this for the weekend.