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Raspberry Swirl Cheesecake Bars


Featured Products: PAM, PARKAY, EGG BEATERS

Makes 30 bars


Easy raspberry cheesecake bars with a chocolate graham cracker crumb crust, topped with a cream cheese layer and swirled with raspberry jam…a sweet dessert for you and your sweetie.


PAM Baking Spray

11 whole chocolate-flavored graham crackers, crushed into fine crumbs
2 tablespoons granulated sugar
1/2 cup PARKAY Original Spread-tub, melted
2 pkgs (8 oz each) 1/3 less fat cream cheese (Neufchatel), softened
1/2 cup granulated sugar
1/2 cup EGG BEATERS 100% Liquid Egg Whites
1/2 teaspoon vanilla
2 tablespoons all-purpose flour

1/2 cup seedless red raspberry jam



1.Preheat oven to 350 degrees. Line 13” x 9” baking dish with aluminum foil; spray foil with baking spray. Combine crumbs, 2 tablespoons sugar, and PARKAY in small bowl until blended. Press crumb mixture in dish. Bake 10 minutes. Cool slightly.

2.Meanwhile, place cream cheese, and 1/2 cup sugar in large bowl. Beat with an electric mixer on medium speed 2 minutes, or until smooth. Add EGG BEATERS, vanilla, and flour; mix on low speed until blended. Spread over crust. Drop jam by spoonfuls over cream cheese mixture; swirl gently with knife.

3.Bake 35 minutes, or until center is almost set. Cool completely and refrigerate. Lift foil with cheesecake from dish and cut into 30 bars.


TIP: Eleven whole graham crackers crushed into fine crumbs will make about 1 1/2 cups crumbs.


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