DIABETIC RASPBERRY CHEESECAKE BARS
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.
Provided by Wayne Jeseritz
Categories Other Desserts
Time 1h25m
Number Of Ingredients 14
Steps:
- 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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Chris Schofield
[email protected]These cheesecake bars were a disappointment. The crust was soggy and the cheesecake filling was grainy. I followed the recipe exactly, so I'm not sure what went wrong.
Jeffery Nice
[email protected]These cheesecake bars were easy to make and tasted great! The crust was flaky and buttery, and the cheesecake filling was creamy and light. The raspberry swirl added a nice pop of flavor. I will definitely be making these again!
Shawn Rider
[email protected]The cheesecake bars were a bit too rich for my taste, but my husband loved them. I think next time I will use a lower-fat cream cheese.
susharka gurung
[email protected]These cheesecake bars were delicious! I made them for a party and they were a huge hit. Everyone loved the combination of the creamy cheesecake filling and the tart raspberry swirl. I will definitely be making these again!
Liton Mia
[email protected]These cheesecake bars were a bit too sweet for my taste, but overall they were still pretty good. The crust was nice and crispy, and the cheesecake filling was creamy and smooth. I think next time I will use less sugar in the cheesecake filling.
Sessanga Ronald
[email protected]I'm not a big fan of cheesecake, but these bars were really good! The crust was nice and flaky, and the cheesecake filling was creamy and not too sweet. The raspberry swirl added a nice tartness that balanced out the sweetness of the cheesecake.
Abbas Aziz
[email protected]These cheesecake bars were amazing! The crust was perfectly crispy, the cheesecake filling was creamy and smooth, and the raspberry swirl was the perfect finishing touch. I will definitely be making these again!
Joseph whitby
[email protected]These raspberry cheesecake bars are the perfect summer treat! They are light and refreshing, with a creamy cheesecake filling and a tart raspberry swirl. I love that they are also diabetic-friendly, so I can enjoy them without guilt.
Karim Ali
[email protected]These cheesecake bars were a disappointment. The crust was soggy and the cheesecake filling was grainy. I followed the recipe exactly, so I'm not sure what went wrong.
Extrarium
[email protected]These cheesecake bars were easy to make and tasted great! The crust was flaky and buttery, and the cheesecake filling was creamy and light. The raspberry swirl added a nice pop of flavor. I will definitely be making these again!
Tendai Kamwemba
[email protected]The cheesecake bars were delicious, but they were a bit too rich for my taste. I think next time I will use a lower-fat cream cheese.
Balla Gujjar
[email protected]These cheesecake bars were a breeze to make and they tasted amazing! The crust was the perfect balance of crispy and chewy, and the cheesecake filling was creamy and smooth. The raspberry swirl added a lovely tartness that complemented the sweetness
Hanieye Akbari
[email protected]The cheesecake bars were a bit too sweet for my taste, but my husband loved them. I think next time I will use less sugar in the cheesecake filling.
b-bonnie the bun bun
[email protected]These bars were delicious! I made them for a party and they were a huge hit. Everyone loved the combination of the creamy cheesecake filling and the tart raspberry swirl. I will definitely be making these again!
Shiloh Brown
[email protected]I love these cheesecake bars! They are so easy to make and always turn out perfect. The crust is flaky and buttery, the cheesecake filling is creamy and rich, and the raspberry swirl adds a pop of flavor. I highly recommend this recipe!
Adil Glia
[email protected]These raspberry cheesecake bars were a hit with my family! The crust was perfectly crispy and the cheesecake filling was creamy and light. The raspberry swirl added a nice tartness that balanced out the sweetness of the cheesecake. I will definitely