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Healthy Raspberry Cheesecake Bars

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A delicious and nutritious dessert featuring creamy cheesecake with fresh raspberries, perfect for guilt-free indulgence.

Ingredients

Scale
  • 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

  1. Preheat the oven to 160°C (320°F).
  2. Add the biscuits and soy protein crisps (if using) to a food processor and blend for 10-30 seconds.
  3. Add the melted butter and mix until a slightly sticky crumble forms.
  4. Pour the base into a brownie pan lined with parchment paper. Use the back of a spoon or your hands to pat down evenly.
  5. Bake for 10 minutes and let cool.
  6. In a medium bowl, add the cheesecake ingredients and whisk by hand or with an electric mixer until combined. Avoid over-mixing.
  7. Add a handful of raspberries to the base, pour half the cheesecake batter, and add more raspberries on top. Repeat this step.
  8. Sprinkle extra raspberries on top.
  9. 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.
  10. Bake for 30-40 minutes (30 minutes results in a creamier texture, while 40 minutes will be more firm).
  11. Allow cooling slightly before refrigerating for a minimum of 5 hours.
  12. 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