In the mood for something a little different? Try one of these cheesecake bar recipes and treat yourself to a sweet treat that is diabetic-friendly.

Almond Cheesecake Bars

Light and creamy cheesecake bars topped with toasted almonds.

Almond Cheesecake Bars

Servings Per Recipe: 20
Serving Size: 1 (1.6-inch x 2-inch) bar
Serves: 20

Ingredients

Crust:

  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 1 1/4 cups graham cracker or vanilla wafer crumbs
  • 1/3 cup light butter, melted
  • 1/4 cup toasted sliced almonds, finely ground

Filling:

  • 12 ounces reduced fat cream cheese
  • 1/2 cup Splenda No Calorie Sweetener, Granulated
  • 2 large eggs
  • 1/4 cup reduced fat sour cream
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup toasted, sliced almonds

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray an 8x8 pan with non-stick cooking spray.
  3. Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
  4. Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
  5. Bake in preheated oven for 40 to 47 minutes, or until firm.
  6. Top with toasted almonds.

Nutrition Information Per Serving
Calories: 120
Calories from Fat: 70
Fat: 8g
Saturated: 3.5g
Cholesterol: 35mg
Sodium: 105mg
Carbohydrates: 8g
Fiber: 0g
Sugars: 4g
Protein: 4g

Mocha Cheesecake Bars

This bar cookie pairs a crunchy graham cracker with a creamy mint-flavored cheesecake filling to create a sumptious dessert.

Mocha Cheesecake Bars

Serves: 20
Servings Per Recipe: 20
Serving Size: 1 (2 x 1-2/3 inch) bar

Ingredients

  • 1-1/4 cups chocolate wafer crumbs
  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 1/3 cup light butter, melted
  • 12 ounces reduced-fat cream cheese
  • 2/3 cup Splenda No Calorie Sweetener, Granulated
  • 1-1/4 teaspoons instant espresso granules
  • 2 large eggs
  • 1 teaspoon cocoa powder
  • 1/4 cup reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup white chocolate chunks

Directions

  1. Crust Directions: preheat oven to 350 degrees F. Spray an 8-inch x 8-inch square baking pan with vegetable cooking spray. Set aside.
  2. Combine chocolate wafer crumbs, Splenda Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
  3. Filling Directions: beat cream cheese at medium speed with an electric mixer until smooth.
  4. Combine Splenda Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
  5. Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.

Nutrition Information Per Serving
Calories: 120
Calories from Fat: 70
Fat: 8g
Saturated: 4.5g
Cholesterol: 40mg
Sodium: 120mg
Carbohydrates: 9g
Fiber: 0g
Sugars: 4g
Protein: 4g

Blueberry Cheesecake Bars

Wonderful cheesecake bars filled with blueberries are perfect for picnics but great for a snack or dessert any time.

Blueberry Cheesecake Bars

Servings Per Recipe: 20
Serving Size: 1 (1-1/2 x 2 inch) bar

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 1/3 cup light butter, melted
  • 12 ounces reduced fat cream cheese, softened
  • 2/3 cup Splenda No Calorie Sweetener, Granulated
  • 2 large eggs
  • 1/3 cup reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 3/4 cup fresh or frozen blueberries
  • 1/4 cup reduced-sugar apricot preserves
  • 1 tablespoon water

Directions

  1. Preheat oven to 350 degrees F. Spray an eight-inch square pan with vegetable cooking spray. Set aside.
  2. Combine graham cracker crumbs, Splenda Granulated Sweetener, and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan. Bake 5 minutes. Remove from oven; set aside.
  3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add Splenda Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
  4. Bake for 30 to 35 minutes, or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
  5. Topping Directions: Combine apricot preserves and water in a small saucepan. Cook over medium heat, stirring constantly until jam melts. Spread over filling; cut into bars.

Nutrition Information Per Serving
Calories: 100
Calories from Fat: 60
Fat: 6g
Saturated: 3.5g
Cholesterol: 40mg
Sodium: 110mg
Carbohydrates: 8g
Fiber: 0g
Sugars: 3g
Protein: 3g


Splenda