Are you looking for a guilt free treat for Valentine’s Day? Do you love raspberries and cheesecake? I may have found just what you need. I stumbled upon this recipe on the Yoplait Facebook page and decided to give it whirl.
The crust is made using Betty Crocker Oatmeal Cookie Mix. Please don’t hate me for using a mix; taking a shortcut from time to time isn’t bad. Is it? The filling is made with cream cheese, Yoplait® Light Fat Free raspberry cheesecake yogurt , eggs, flour and raspberries. If you fear making cheesecake,don’t fret this recipe is also quite easy.
I’m a bit of a cheesecake snob. I think that developed while I was on the quest for the perfect cheesecake recipe. After 10 years of tweaking my recipe I finally think I have it figured out. That said, I think this cheesecake is quite tasty and I would definitely make it again. Another reason to love this recipe, there are only 120 calories per serving? Have you ever looked up the calories in a slice of New York Cheesecake? If you haven’t….DON’T
Here’s the recipe. I’d love to know what you think.
2 cups fresh or frozen raspberries, thawed if frozen
1. Heat oven to 350 F. Spray bottom and sides of 13x9 inch pan with cooking spray.
2. In medium bowl, stir cookie mix, butter and 1 egg until stiff dough forms. Reserve 1/2 cup of the dough. Using floured fingers, press remaining dough in bottom of pan. Bake 10 minutes.
3. Meanwhile, in large bowl, beat cream cheese, flour, eggs and yogurt with electric mixer on medium speed until smooth. Spread evenly over partially baked base; top with raspberries. Crumble reserved oatmeal dough over top.
4. Bake 30 to 35 minutes or until top is light golden brown. Cool 10 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Garnish bars with fresh raspberries, if desired. Cover and refrigerate any remaining bars.