The Sugar Junkie: Very Berry Cheesecake Bars

Very Berry Cheesecake Bars

The plague is upon me. After departing from my children in a loud feverishly phlegmy manner, it has punched me in the face with full force.

So, it was a good idea to bake yesterday...as a cheesecake isn't very good with the contents of a sneeze.

There isn't really much "slimming" down that you can do for a cheesecake, but I tweaked it a little. These bars are less than 200 calories and make a fantastic treat!

Oh wait! One more thing. I want to apologize in advance for my not-so-professional pictures. My camera is broken, so I only have my phone and no decent light source...other than by the window...and then I have to merge into Kid Territory....and that's kind of scary....

Crust:

1 pack of low fat graham crackers (8 full sized crackers)
2 T. almond oil

Cheesecake:

1 package (8 oz.) package of 1/3 reduced fat cream cheese
1 large egg
2 T. almond oil
1 C. blueberries (I used frozen)
3/4 C. part skim ricotta cheese
1/2 C. plain Greek yogurt
1/2 C. honey
1/2 C. less sugar strawberry preserves

-Preheat your oven to 375°F.
-Line an 8x8 square baking dish with aluminum foil
-Crush graham crackers and then combine with almond oil in a small mixing bowl. Once thoroughly mixed, press crumbs into lined baking dish.*
-Bake crust for 7-8 minutes or until lightly browned and then set aside

Meanwhile....
-Mix egg, both cheeses, Greek Yogurt and honey in a large mixing bowl until well blended.
-Pour cheesecake mixture into prepared pie crust and smooth with a palette knife if needed.
-Drop strawberry preserves by spoonfuls in various heaps in the mixture.
-Using a skewer/toothpick/knife, gently comb through the piles of preserves until it resembles a marble or swirl.
-Bake for about 30-35 minutes or until slightly set in the middle**
-Remove from oven and allow to cool. Chill for several hours or overnight.
-To remove, gently pull cheesecake out of the tin using the aluminum foil. Cut into twelve bars, top with blueberries and enjoy!!

Helpful Hints:

*When crushing graham crackers you can just put them in a food processor and pulse until fine. Don't have a processor?? Place crackers in a zip-loc baggie and then roll out with a rolling pin (or if you're feeling particularly stressed, you can beat/stomp/throw the bag!).

**Don't leave the cheesecake in the oven until the center is firm. The cake will continue to cook after removing from the heat.

Here is a helpful hint: