Skinny Raspberry Cheesecake Bars

These cheesecake bars are sweet, creamy, and packed with protein. They’re the perfect dessert for summer picnics and barbeques! Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Yields: 16 bars

For the crust
  • 7 sheets (109g) honey graham crackers
  • 1 tbsp (14g) unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 2 tbsp (30mL) nonfat milk

For the filling
  • 2 (8oz) blocks fat-free cream cheese, room temperature
  • ½ cup (96g) granulated sugar
  • 1 large egg white, room temperature
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup (140g) fresh Driscoll’s raspberries, chopped (a little less than one 6oz package)

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