Healthy Raspberry Cheesecake Bars Recipe

If you’re on the lookout for a delightful treat that feels indulgent but keeps things on the healthier side, these Healthy Raspberry Cheesecake Bars are about to become your new favorite. They perfectly balance a crisp, buttery base with a luscious, creamy cheesecake center and vibrant pops of fresh raspberries throughout. What I love most is how easy they are to make, yet so full of flavor and texture—plus, they’re packed with ingredients that feel nourishing, making dessert that much sweeter in every sense.

Ingredients You’ll Need

These ingredients are straightforward and thoughtfully chosen to create a balance of texture, creaminess, and fruity freshness. Each component plays its part, from the crunchy base to the smooth cheesecake filling and the bright raspberry bursts.

• Digestive biscuits (8 biscuits/118g): The classic base, offering a crisp and slightly sweet foundation; oats can be used as a wholesome alternative.
• Soy protein crisps (20g): Optional but great for adding a subtle crunch and a protein boost, swapping one biscuit if preferred.
• Light butter (30g): Used to bind the base ingredients together with richness; can be replaced with normal butter or oil for variations.
• Milk (1 tbsp): Helps to moisten the base so it sticks nicely when pressed into the pan.
• Light cream cheese (250g): The heart of the cheesecake layer, giving it that luscious, creamy texture without extra heaviness.
• Yogurt (350g, vanilla or plain): Adds tang and smoothness, making the cheesecake softer and lighter.
• Eggs (2): Essential for structure and to hold everything together during baking.
• Granulated zero calorie sweetener (100g): Keeps the sweetness in check without added sugar—I like any granulated sweetener that suits your preference.
• Vanilla protein powder (60g): A clever substitute for flour or cornstarch, helping to thicken the filling while giving a protein kick.
• Vanilla extract (2 tsp): Brings warmth and depth to the cheesecake flavor.
• Lemon (juice and zest of 1): Adds a fresh, zingy brightness that beautifully complements the raspberries.
• Raspberries (150g, fresh or frozen): The star fruit in this recipe, contributing bursts of color, tartness, and natural sweetness.

How to Make Healthy Raspberry Cheesecake Bars

Step 1: Prepare the Base

Start by preheating your oven to 160°C (320°F). In a food processor, combine your digestive biscuits and soy protein crisps (if using) and blitz them until you get a fine, crumbly texture. Add the melted butter and milk, then pulse a few more times until the mixture feels slightly sticky and holds together when pressed. Press this crumbly base firmly into a parchment-lined brownie pan using the back of a spoon or your hands for an even layer. Bake this for 10 minutes to help it set and develop a light golden crisp, then let it cool before adding the cheesecake layer.

Step 2: Mix the Cheesecake Filling

In a medium bowl, combine the light cream cheese, yogurt, eggs, sweetener, vanilla protein powder, and vanilla extract. Whisk everything together by hand or with an electric mixer until smooth and free of lumps—be careful not to overbeat, as you just want everything blended and creamy. Stir in the lemon juice and zest to brighten the flavor. This filling will be thick, tangy, and just begging to be baked with those juicy raspberries.

Step 3: Assemble with Raspberries

Take your slightly cooled base and sprinkle a handful of raspberries over it. Pour half of the cheesecake batter evenly on top, then add another layer of raspberries before pouring the remaining batter over them. Finally, scatter the rest of the raspberries on the surface to make it look as inviting as it tastes. For an extra touch of precision, you can place your pan inside a larger baking dish filled with hot water reaching about an inch up the side—this water bath method helps the bars bake evenly and stay creamy.

Step 4: Bake to Perfection

Bake the cheesecake bars for 30 to 40 minutes, depending on whether you prefer a creamier (30 minutes) or firmer (40 minutes) texture. Once baked, allow the bars to cool slightly at room temperature before moving them to the refrigerator for at least 5 hours. This chilling time is key—it lets the cheesecake layer set properly while intensifying the flavors. When you’re ready, cut them into 12 equal slices and get ready to indulge.

How to Serve Healthy Raspberry Cheesecake Bars

Garnishes

To elevate these Healthy Raspberry Cheesecake Bars, consider topping them with a dollop of whipped Greek yogurt or a drizzle of pureed raspberry coulis. Fresh mint leaves or a light dusting of powdered sweetener can add a pretty finishing touch that feels as fresh as the bars themselves.

Side Dishes

These bars shine on their own but pairing them with a simple side like a small bowl of mixed berries or a cup of herbal tea turns dessert time into a lovely ritual. For brunch, they work beautifully alongside a citrusy fruit salad or even a light green smoothie to keep the meal balanced and vibrant.

Creative Ways to Present

Want to impress at your next gathering? Serve individual bars on pretty plates with a few fresh raspberries and edible flowers sprinkled around. Alternatively, pack these bars into airtight containers for a grab-and-go snack that looks as good as it tastes. You could even layer crumbled bars with yogurt and raspberries in a glass for a quick parfait twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover bars in an airtight container in the refrigerator. They will stay fresh for up to 4 days, making it easy to enjoy this indulgence throughout the week without losing that signature creamy texture and fruity freshness.

Freezing

Want to keep these around longer? Wrap individual bars tightly in plastic wrap and store them in a freezer-safe container or bag. They freeze well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge to preserve their creamy consistency without sogginess.

Reheating

Because these are best served chilled, I recommend enjoying them cold or at room temperature. If desired, let them sit out for about 10 minutes before serving to take the chill off and enhance the creamy mouthfeel. Avoid microwaving as it can cause separation or a change in texture.

FAQs

Can I use frozen raspberries in the recipe?

Absolutely! Frozen raspberries work just as well as fresh ones. Just be sure to thaw and drain them slightly if they’re very wet, so the cheesecake doesn’t become too soggy.

Is the vanilla protein powder necessary?

The vanilla protein powder acts as a thickener instead of flour or cornstarch, and it adds extra protein. If you don’t have it, you can substitute with 2-3 tablespoons of cornstarch or plain flour, but the nutritional profile will change slightly.

Can I make this recipe dairy-free?

Yes! Substitute the light cream cheese and yogurt with your favorite dairy-free alternatives like almond or coconut-based cream cheese and yogurt. Choose a plant-based butter or oil for the base. The texture might be a bit different, but it will still be delicious.

How do I ensure my cheesecake bars don’t crack?

To avoid cracks, don’t overmix the batter once the eggs are added, and consider using the water bath method mentioned in the recipe. Also, avoid baking at too high a temperature and let the bars cool gradually before refrigerating.

Can I make these bars sweeter or less sweet?

Definitely personalize the sweetness to your preference by adjusting the amount or type of sweetener you use. Taste the batter before baking (taking care with raw eggs) and add sweetener in small increments. Using fresh raspberries also adds natural sweetness and tartness, balancing the flavor.

Final Thoughts

These Healthy Raspberry Cheesecake Bars are such a fantastic way to enjoy a dessert that feels luxurious but makes you feel good about what you’re eating. They’re simple to prep, fun to serve, and absolutely bursting with flavor and texture. I can’t wait for you to try them and see how effortlessly they fit into your dessert repertoire—your friends and family will be asking for the recipe in no time!

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