Peanut Butter and Raspberry Cheesecake Bars
Prep time
Cook time
Total time
Serves: 16
  • 22 vanilla wafers (I used Country Choice Organic Vanilla Wafers Snacking Cookies)
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon sugar
  • Cooking spray
  • 1 (8-ounce block) low fat cream cheese (also called Neufchatel), softened
  • ¼ cup creamy natural peanut butter, room temperature
  • ⅓ cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup all natural raspberry fruit spread
  1. Preheat oven to 350 degrees
  2. Add the vanilla wafers and 1 teaspoon sugar to a food processor and pulse until ground. Add in the butter and pulse until well combined.
  3. Press vanilla wafer mixture into an 8 x 8 baking pan sprayed with cooking spray. This part is a little tricky. It helps to keep a little dish of water next to you to dip your fingers in while working the crust into the pan. Bake for 6-8 minutes or until the crust is slightly brown on the edges. Set aside.
  4. In a large bowl, beat the cream cheese and peanut butter, with a hand mixer, until smooth and creamy. Add the sugar, egg, and vanilla. Continue to beat well until combined. The mixture will look silky and very creamy.
  5. Spread raspberry fruit spread evenly over the crust. This part is also a little tricky. I used my hands a little bit to work the spread to the edges.
  6. Pour and spread cream cheese mixture evenly over fruit spread.
  7. Bake for 20 minutes or until cheesecake is just about set. Let it cool for 30 – 40 minutes on the counter then cover and put it in the refrigerator to chill for 2- 3 hours before serving.
Nutrition Information
Serving size: 1 square Calories: 138 Fat: 8 Carbohydrates: 14 WW Points +: 4 Fiber: 0 Protein: 2
Recipe by Organize Yourself Skinny at