Who doesn’t love a creamy, delicious dessert? Healthy Raspberry Cheesecake Bars are the perfect treat for anyone looking to enjoy a sweet flavor while keeping things nutritious. These bars are low in calories yet high in taste, making them a good choice for a guilt-free indulgence. With fresh raspberries and a smooth cheesecake filling, these bars will satisfy your sweet tooth without sabotaging your healthy eating goals. Whether you need a quick snack or a delightful dessert for a gathering, this recipe has got you covered.
Making these raspberry cheesecake bars requires simple ingredients and straightforward steps. The blend of light cream cheese, yogurt, and a hint of lemon gives these bars their distinctive flavor, while the addition of raspberries adds a fruity touch. Not only are these cheesecake bars refreshing, but they also pack in some protein thanks to the soy protein crisps and vanilla protein powder. You can easily enjoy these as a part of your meal prep or serve them at special occasions. Delve into this easy recipe and relish the satisfaction of a healthy dessert!
Why make this recipe
Making Healthy Raspberry Cheesecake Bars is a fantastic way to enjoy a tasty treat without the added calories. This recipe uses wholesome ingredients, which means you can indulge without guilt. Plus, they’re rich in flavor and easy to prepare, making them a great dessert option for busy weekdays or special occasions. These bars are also filled with protein, providing a boost of energy while satisfying your sweet cravings. The cheerful pink hue from the raspberries adds an appealing look to your dessert spread.
How to make Healthy Raspberry Cheesecake Bars
Ingredients
- 8 digestive biscuits (118g or sub equal weight oats or a different biscuit)
- 20 g soy protein crisps (sub for 1 extra biscuit or equal parts oats)
- 30 g light butter (normal butter or oil)
- 1 tbsp milk
- 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 (sub for cornstarch or flour)
- 2 tsp vanilla extract
- 1 lemon (juiced)
- 1 lemon (zest)
- 150 g raspberries (fresh or frozen)
Directions
- Preheat the oven to 160°C (320°F).
- Add the biscuits and soy protein crisps (if using) to a food processor and blend for 10-30 seconds.
- Add the melted butter and mix until a slightly sticky crumble forms.
- Pour the base into a brownie pan lined with parchment paper. Use the back of a spoon or your hands to pat down evenly.
- Bake for 10 minutes and let cool.
- In a medium bowl, add the cheesecake ingredients and whisk by hand or with an electric mixer until combined. Avoid over-mixing.
- Add a handful of raspberries to the base, pour half the cheesecake batter, and add more raspberries on top. Repeat this step.
- Sprinkle extra raspberries on top.
- Optional: Place the muffin tin containing the cheesecake into a larger baking dish or pan filled with hot water, making sure the water level comes up about 1 inch on the sides of the pan.
- Bake for 30-40 minutes (30 minutes results in a creamier texture, while 40 minutes will be more firm).
- Allow cooling slightly before refrigerating for a minimum of 5 hours.
- Cut into 12 equal slices and enjoy!
How to serve Healthy Raspberry Cheesecake Bars
Serve these raspberry cheesecake bars chilled, straight from the refrigerator. Cut them into squares and arrange them on a nice plate for your guests. They can be garnished with a few extra raspberries or a dollop of yogurt for presentation. These bars make a delightful snack or dessert anytime you crave something sweet.
How to store Healthy Raspberry Cheesecake Bars
You can store Healthy Raspberry Cheesecake Bars in an airtight container in the refrigerator for up to a week. This makes them a perfect treat to have on hand for quick snacks or desserts. They can also be frozen for longer storage; just cut them into slices and wrap them individually before placing them in the freezer.
Tips to make Healthy Raspberry Cheesecake Bars
- Ensure all ingredients are at room temperature for easy mixing.
- For a creamier texture, avoid baking the bars for too long.
- Feel free to substitute the granulated sweetener based on your taste preference.
- Use any fresh berries for a change, such as blueberries or strawberries.
- If you want to make these bars gluten-free, substitute with gluten-free biscuits or oats.
Variation
Try switching up the flavor by using other types of berries or adding a hint of almond extract for a different twist. You can also incorporate some chopped nuts into the crust or the cheesecake layer for added crunch.
FAQs
Can I use regular cream cheese instead of light cream cheese?
Yes, you can use regular cream cheese, but it will increase the calorie count.
How can I make this recipe dairy-free?
You can replace light cream cheese and yogurt with dairy-free alternatives made from nuts or plants.
Can I use frozen raspberries?
Absolutely! Just ensure to thaw them and drain any excess moisture before adding them to the mix.
How long can I keep these cheesecake bars in the freezer?
They can be frozen for up to 3 months. Make sure to wrap them tightly to prevent freezer burn.
Can I make this recipe without eggs?
Yes, you can use flax eggs or chia eggs as an egg substitute if you want to make it vegan or egg-free.
PrintHealthy Raspberry Cheesecake Bars
A delicious and nutritious dessert featuring creamy cheesecake with fresh raspberries, perfect for guilt-free indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 digestive biscuits (118g or sub equal weight oats or a different biscuit)
- 20 g soy protein crisps (sub for 1 extra biscuit or equal parts oats)
- 30 g light butter (normal butter or oil)
- 1 tbsp milk
- 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 (sub for cornstarch or flour)
- 2 tsp vanilla extract
- 1 lemon (juiced)
- 1 lemon (zest)
- 150 g raspberries (fresh or frozen)
Instructions
- Preheat the oven to 160°C (320°F).
- Add the biscuits and soy protein crisps (if using) to a food processor and blend for 10-30 seconds.
- Add the melted butter and mix until a slightly sticky crumble forms.
- Pour the base into a brownie pan lined with parchment paper. Use the back of a spoon or your hands to pat down evenly.
- Bake for 10 minutes and let cool.
- In a medium bowl, add the cheesecake ingredients and whisk by hand or with an electric mixer until combined. Avoid over-mixing.
- Add a handful of raspberries to the base, pour half the cheesecake batter, and add more raspberries on top. Repeat this step.
- Sprinkle extra raspberries on top.
- Optional: Place the muffin tin containing the cheesecake into a larger baking dish or pan filled with hot water, making sure the water level comes up about 1 inch on the sides of the pan.
- Bake for 30-40 minutes (30 minutes results in a creamier texture, while 40 minutes will be more firm).
- Allow cooling slightly before refrigerating for a minimum of 5 hours.
- Cut into 12 equal slices and enjoy!
Notes
Serve chilled and can be stored in an airtight container in the refrigerator for up to a week. Can also be frozen for longer storage.
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
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