Print

Healthy Raspberry Cheesecake Bars Recipe

Healthy Raspberry Cheesecake Bars Recipe
Print Recipe

★★★★★

4.8 from 14 reviews

Delicious and healthy raspberry cheesecake bars with a crunchy biscuit base and creamy, protein-packed cheesecake layer, sweetened with zero-calorie sweetener and fresh raspberries. Perfect as a guilt-free dessert or snack.

Ingredients

Scale

Base

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

Cheesecake

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

Instructions

  1. Prepare the base: Preheat the oven to 160°C (320°F). Add the digestive biscuits and soy protein crisps to a food processor and blend for 10-30 seconds until finely crushed. Add melted butter and mix until a slightly sticky crumble forms.
  2. Form the base: Pour the base mixture into a brownie pan lined with parchment paper. Using the back of a spoon or your hands, pat the mixture down evenly to form the base layer.
  3. Bake the base: Bake for 10 minutes in the preheated oven. Remove and let cool completely.
  4. Make the cheesecake batter: In a medium bowl, whisk together the light cream cheese, yogurt, eggs, zero-calorie sweetener, vanilla protein powder, vanilla extract, lemon juice, and lemon zest until smooth and well combined. Avoid overmixing to prevent too much air incorporation.
  5. Assemble the bars: Sprinkle a handful of raspberries evenly over the cooled base. Pour half of the cheesecake batter on top of the raspberries, then add more raspberries. Pour the remaining cheesecake batter and decorate the top with extra raspberries.
  6. Bake the cheesecake bars: Optional step: Place the pan with cheesecake bars into a larger baking dish filled with hot water reaching about 1 inch up the sides (water bath) to reduce cracking. Bake at 160°C (320°F) for 30-40 minutes; 30 minutes for creamier texture and 40 minutes for firmer bars.
  7. Cool and chill: Allow the bars to cool slightly in the oven, then refrigerate for at least 5 hours to set properly.
  8. Serve: Cut into 12 equal slices and enjoy your healthy raspberry cheesecake bars.

Notes

  • You can substitute vanilla protein powder with cornstarch or flour, but protein powder adds extra protein and helps with texture.
  • Using zero-calorie sweetener keeps the bars low in sugar.
  • The water bath is optional but recommended for a smooth and crack-free cheesecake texture.
  • Raspberries can be fresh or frozen, but if frozen, thaw and drain excess liquid before using.

Nutrition

Keywords: raspberry cheesecake bars, healthy cheesecake, low calorie dessert, protein cheesecake, raspberry dessert bars

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