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5 from 5 votes

Lighter Almond Raspberry Cheesecake Bars

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.
Prep Time15 mins
Cook Time35 mins
cool30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake bars, lighter cheesecake, raspberry cheesecake bars
Servings: 12 bars
Calories: 190kcal



  • .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


  • 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.


1 bar: 8 WW Freestyle points


Serving: 1bar | Calories: 190kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 78mg | Fiber: 1g | Sugar: 15g