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Healthy Raspberry Cheesecake Bars Recipe

Healthy Raspberry Cheesecake Bars Recipe
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★★★★★

5.3 from 29 reviews

Delicious and nutritious Healthy Raspberry Cheesecake Bars that combine a crunchy biscuit base with a creamy, protein-packed cheesecake layer studded with fresh raspberries. Perfect as a guilt-free dessert or snack, these bars are light, flavorful, and easy to make with wholesome ingredients.

Ingredients

Scale

Base

  • 8 digestive biscuits (118g) or substitute equal weight oats or a different biscuit
  • 20 g soy protein crisps (optional, substitute with 1 extra biscuit or equal parts oats)
  • 30 g light butter (can use normal butter or oil)
  • 1 tbsp milk

Cheesecake

  • 250 g light cream cheese
  • 350 g yogurt (vanilla or plain)
  • 2 eggs
  • 100 g granulated zero calorie sweetener or any granulated sweetener of choice
  • 60 g vanilla protein powder (substitute for cornstarch or flour as thickener)
  • 2 tsp vanilla extract
  • 1 lemon, juiced
  • 1 lemon, zested
  • 150 g raspberries (fresh or frozen)

Instructions

  1. Preheat Oven: Preheat the oven to 160°C (320°F) to ensure it’s at the correct temperature for baking the bars evenly.
  2. Prepare the Base: Place the digestive biscuits and soy protein crisps (if using) into a food processor. Blend for 10-30 seconds until finely crushed. Add melted butter and milk, then mix until a slightly sticky crumble forms.
  3. Form the Base Layer: Pour the crumb mixture into a parchment-lined brownie pan. Using the back of a spoon or your hands, press down firmly and evenly to create a compact base.
  4. Bake the Base: Bake the base in the preheated oven for 10 minutes. Remove and let it cool completely to set.
  5. Mix the Cheesecake Filling: In a medium bowl, combine the light cream cheese, yogurt, eggs, granulated sweetener, vanilla protein powder, vanilla extract, lemon juice, and lemon zest. Whisk by hand or with an electric mixer until smooth and lump-free, taking care not to over-mix.
  6. Layer with Raspberries and Filling: Scatter a handful of raspberries over the cooled base. Pour half of the cheesecake batter over the raspberries. Add another layer of raspberries, then pour in the remaining batter. Top with the remaining raspberries.
  7. Optional Water Bath: For extra creamy texture, place the baking pan into a larger pan filled with hot water, ensuring the water reaches about 1 inch up the sides of the cheesecake pan.
  8. Bake the Cheesecake Bars: Bake for 30-40 minutes—30 minutes for a creamier center, 40 minutes for a firmer set. Watch until edges are set and center is slightly wobbly.
  9. Cool and Refrigerate: Allow the cheesecake bars to cool slightly at room temperature, then refrigerate for at least 5 hours to fully set and chill.
  10. Serve: Cut the bars into 12 equal slices and enjoy as a healthy dessert or snack.

Notes

  • You can substitute digestive biscuits with oats for a gluten-free option.
  • Vanilla protein powder acts as a thickener and adds protein; if unavailable, cornstarch or flour can be used instead, but the texture may differ.
  • Using soy protein crisps in the base adds extra protein and crunch, but they are optional.
  • Monitor the baking time closely to achieve your preferred cheesecake consistency.
  • Zero calorie sweetener is used to reduce sugar content, but regular sweeteners can be substituted according to taste.

Nutrition

Keywords: Healthy raspberry cheesecake bars, low fat cheesecake, protein cheesecake bars, low sugar dessert, gluten-free option dessert

Find it online: https://tastybynova.com/healthy-raspberry-cheesecake-bars-recipe/