These Skinny Raspberry Mojito Cheesecake Bars are filled with creamy cheesecake goodness, fresh mint and lime juice, then topped with a fresh raspberry compote.

Ingredients

Raspberry Sauce:Raspberry Mojito Cheesecake Bars

  • (1) 6 oz. of raspberries
  • 2 tablespoon of water
  • 1 teaspoon of honey
  • 1 tablespoon of cornstarch
  • 1/2 teaspoon of lime zest

Graham Cracker Crust:

  • 3/4 cup of graham cracker crumbs
  • 2 tablespoon of coconut oil, melted
  • 1 1/2 teaspoons of diced fresh mint

Lime Cheesecake Filling:

  • 8 oz. of cream cheese, softened
  • 6 oz. of plain Greek yogurt
  • 1/4 cup of sugar
  • 1/2 teaspoon of vanilla extract
  • 3 tablespoons of lime juice
  • zest from one lime
  • 2 egg whites
  • 1 tablespoon of cornstarch

Instructions

  1. Preheat oven to 350.
  2. In a small saucepan, add water, honey, cornstarch, and lime zest. Stir and bring to a boil.
  3. Add fresh raspberries. Reduce to simmer and simmer for 3-4 minutes, stirring occasionally.
  4. Remove from heat and place in refrigerator to cool.
  5. Grease a 8×8 pan using cooking spray. (I also line my pan with parchment paper for easy removal of the cheesecake bars – optional)
  6. In a small bowl, add graham crackers, melted coconut oil, and fresh mint. Mix until mixture is slightly wet. Pour graham crackers in prepared pan and press into bottom for the crust.
  7. In a medium bowl mix cream cheese, sugar, and vanilla extract using a hand mixer. Blend until smooth and creamy.
  8. Add in Greek yogurt, lime juice, lime zest, egg whites, and cornstarch. Blend until combined – be sure not to over blend.
  9. Pour cheesecake mixture over graham cracker crust – smooth out so the cheesecake mixture is even.
  10. Pour raspberry sauce on top of cheesecake mixture, using a knife pull knife through raspberry mixture to create a swirl.
  11. Bake for 30 minutes.
  12. Remove from oven, place in refrigerator let cool for 30 minutes. Serve.