Skinny Lemon Raspberry Cheesecake Bars

Skinny Lemon Raspberry Cheesecake Bars – Enjoy a refreshing, guilt-free treat with these lower-fat lemon raspberry cheesecake bars, featuring a creamy Greek yogurt filling and a vibrant fresh fruit swirl.

These lower-fat lemon raspberry cheesecake bars offer a bright, refreshing dessert that balances creamy texture with zesty citrus. By swapping traditional full-fat cream cheese for a combination of Neufchatel (low-fat) and Greek yogurt, you can maintain a silky consistency while significantly reducing the calorie count. This recipe also uses less sugar. A crisp graham cracker crust provides a sturdy base for the tangy lemon filling, which is swirled with a fresh raspberry puree to add a punch of natural sweetness.

The result is a light, chilled treat that feels indulgent without being heavy!

To make these Lower-Fat Lemon Raspberry Cheesecake Bars, you will need:

• Neufchatel (low-fat) cream cheese
• Plain Greek yogurt
• graham cracker crumbs
• butter
• egg whites
• granulated sugar
• lemons
• fresh raspberries
• corn starch
• flour

Recipe Tips and Suggestions:

• If you are not a big fan of raspberries, or simply have other berries to use up, you can make the same recipe with strawberries or blueberries.
• I used plain Greek yogurt, but you can use flavored Greek yogurts if you prefer or want an extra burst of flavor.
• I made my raspberry puree/jam from scratch for this recipe. If you want to skip a step, you can use jams from a jar, but they may be a bit more difficult to swirl. 
• Although these bars have much less sugar than traditional cheesecake recipes, they still do have sugar. If you want to make them sugar-free, you can certainly use your preferred sugar substitute. 
• As you can see from the photos, I did not strain out the seeds of my raspberry puree. I don’t mind them, but if you would prefer to remove them, strain them out before you stir in the cornstarch mixture. 

Frequently Asked Questions

1. Can I use fat-free cream cheese for this recipe?

While you can, we recommend using Neufchâtel (1/3 less fat) cream cheese instead. Completely fat-free cream cheese often contains more stabilizers and moisture, which can result in a rubbery texture or a watery filling. Neufchâtel provides the best balance of lower calories and a rich, creamy mouthfeel.

2. How do I prevent my cheesecake bars from cracking?

Cracks usually happen due to over-mixing or over-baking. To avoid this, ensure your ingredients are at room temperature so they blend easily without trapping excess air. Also, turn off the oven when the center still has a slight “jiggle”—the residual heat will finish the cooking process perfectly.

3. Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work perfectly for the swirl. Just be sure to thaw them completely and drain any excess liquid before pureeing. This ensures your cheesecake filling stays thick and doesn’t become too runny.

4. How long do these cheesecake bars stay fresh?

These bars will stay delicious for up to 5 days when stored in an airtight container in the refrigerator. Because they contain Greek yogurt and fruit, they are best served chilled.

5. Can I freeze lemon raspberry cheesecake bars?

Absolutely. These bars freeze beautifully! Wrap individual slices in parchment paper and store them in a freezer-safe bag for up to 3 months. Thaw them in the fridge overnight before serving for the best texture.

Craving more Skinny Cheesecake Recipes? Try these!
Skinny Coconut Cheesecake Bars
Skinny Marble Cheesecake Bars
Skinny Lemon Cheesecake Bars

Print

Yield: 24 bars

Skinny Lemon Raspberry Cheesecake Bars

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Enjoy a refreshing, guilt-free treat with these lower-fat lemon raspberry cheesecake bars, featuring a creamy Greek yogurt filling and a vibrant fresh fruit swirl.

Ingredients

• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 8 ounce block Neufchatel (lower fat) cream cheese, at room temperature
• 3/4 cup plain non-fat Greek yogurt
• 1/3 cup sugar
• 1 lemon, zested and juiced
• 2 tablespoons all-purpose flour

For the raspberry swirl:

Toggle ingredient group

• 6 ounces raspberries (fresh or frozen)
• 1/3 cup water
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch + 1 tablespoon water

Instructions

1. Preheat oven to 350 degrees F. Add the graham cracker crumbs to a mixing bowl. Melt the butter in the microwave. Stir in with the graham cracker crumbs. Line an 8x8 baking dish with foil. Transfer the crumbs into the dish and spread with your hands to cover the entire bottom of the dish, pressing down to create a crust. Bake the crust for about 8-9 minutes or until more golden. Set aside.
2. In a clean mixing bowl, beat together the softened cream cheese, sugar, and Greek yogurt until smooth. Stir in the lemon zest, juice, and the flour. Stir until well-combined. Pour and spread the mixture over the graham cracker crust.
3. While the crust is baking, prepare the raspberry puree. Add the water and sugar to a small saucepan over medium heat. Add the raspberries. Allow the mixture to come to a light boil and let cook for about 5 minutes. If desired, strain the puree to remove the seeds. Dissolve the cornstarch with some water. Pour into the puree and stir to thicken. Remove from the heat. Let the raspberry puree cool for about 5 minutes.
4. Spoon the raspberry puree on top of the cheesecake layer. Use a knife to gently swirl the raspberry on top, being careful not to dig down with the knife to the bottom crust layer.
5. Bake uncovered for about 25 minutes or until the center has a slight jiggle to it. Let the bars cool completely, about 2 hours (or more) before slicing.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 126Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 14mgSodium: 85mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g

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Skinny Lemon Cheesecake Bars Skinny Red Velvet Cheesecake Bars Skinny Marble Cheesecake Bars Skinny Pumpkin Cheesecake Bars