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diabetic raspberry cheesecake bars

(2 ratings)
RECIPECOOKIN avatar
Recipe by
Wayne Jeseritz
@RECIPECOOKIN
Maplewood, MN

The recipe and information were taken from a diabetic cooking magazine. This recipe was tested using sucralose-based sugar substitute. Excellent for diabetics who count carbs.

(2 ratings)
yield 25 serving(s)
prep time 1 Hr
cook time 25 Min
method Refrigerate/Freeze

Ingredients For diabetic raspberry cheesecake bars

  • 6
    whole graham crackers, finely ground
  • 1 Tbsp
    brown sugar
  • 2 Tbsp
    melted butter
  • filling
  • 2 pkg
    8 oz - reduced fat cream cheese, at room temperature
  • 1 pkg
    8 oz - fat-free cream cheese, at room temperature
  • 1 c
    sugar substitute
  • 2 tsp
    pure vanilla extract
  • 2 lg
    eggs
  • 1/4 c
    cholesterol free egg substitute
  • 2 Tbsp
    all purpose flour
  • topping
  • 2 Tbsp
    water
  • 1/2 c
    reduced sugar raspberry or strawberry preserves

How To Make diabetic raspberry cheesecake bars

  • 1
    Heat oven to 350 degrees. Spray 9 inch square pan with nonstick cooking spray; set aside.
  • 2
    For crust, mix graham cracker crumbs and brown sugar together in small bowl. Add butter; stir until crumbs are moistened. Press crumbs evenly onto bottom of pan. Bake about 5 minutes. Set aside to cool.
  • 3
    Beat cream cheeses, sugar substitute and vanilla with electric mixer until smooth. Beat in eggs, 1 at a time, then add egg substitute. Mix in flour until well combined. Pour batter evenly over crust. Bake until just set in the center, about 25 minutes. Let cool about 5 minutes.
  • 4
    Heat preserves and water in small saucepan, stirring constantly, until preserves melt. Spread over filling. Cover and chill at least 4 hours before cutting into bars.
  • 5
    Dietary Exchanges: 1 Fat, 1/2 Starch Calories 84 Total Fat 5g Saturated Fat 3g Protein 4g Carbohydrates 7g Cholesterol 31 mg Dietary Fiber 0g Sodium 140 mg
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Categories & Tags for Diabetic Raspberry Cheesecake Bars:

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