Healthy Raspberry Cheesecake Bars
These cheesecake bars are creamy, tangy, and dotted with bursts of juicy raspberries. Lightened up with Greek yogurt and light cream cheese, they’re a healthier dessert option that still tastes indulgent.
Equipment
- Brownie pan
- Parchment Paper
- Food Processor
- Mixing Bowl
- Whisk
Ingredients
For the Base
- 8 digestive biscuits 118g
- 20 g soy protein crisps or sub with 1 extra biscuit
- 30 g light butter melted
- 1 tbsp milk
For the Cheesecake
- 250 g light cream cheese room temperature
- 350 g Greek yogurt vanilla or plain
- 2 eggs
- 100 g granulated zero-calorie sweetener
- 60 g vanilla protein powder or substitute cornstarch
- 2 tsp vanilla extract
- 1 lemon juice and zest
- 150 g raspberries fresh or frozen
Instructions
- Preheat oven to 160°C (320°F). Line a brownie pan with parchment paper.
- In a food processor, pulse biscuits and soy crisps until crumbly. Add melted butter and milk. Mix until the texture resembles wet sand.
- Press the mixture into the pan and bake for 10 minutes. Cool slightly.
- Whisk cream cheese, yogurt, eggs, sweetener, protein powder, vanilla, and lemon juice + zest until smooth. Avoid overmixing.
- Scatter raspberries over crust. Pour in half the batter, add more berries, then the rest of the batter. Top with more berries.
- Optional: Bake in a water bath for extra creaminess.
- Bake for 30–40 minutes until the center jiggles slightly.
- Cool at room temp, then chill for 5+ hours or overnight. Slice and enjoy!
Notes
Use room temperature ingredients for smooth batter. Avoid thawing frozen raspberries. Chill thoroughly before slicing.