Light Raspberry Cheesecake Bars
These Light Raspberry Cheesecake Bars are cool, creamy, and bursting with fresh berry flavor. Made with protein-rich ingredients and a crumbly, buttery crust, they deliver classic cheesecake comfort with a lighter twist — perfect for healthy snacking or a refreshing dessert.
Equipment
- Brownie pan
- Parchment Paper
- Food Processor
- Mixing Bowl
- Whisk
Ingredients
Crust
- 1 cup digestive biscuits crumbled
- 1/2 cup soy protein crisps
- 2 tbsp butter melted
- 2 tbsp milk
Filling
- 1 1/2 cups light cream cheese room temperature
- 3/4 cup Greek yogurt plain or vanilla
- 2 eggs room temperature
- 1/3 cup sugar-free granulated sweetener such as stevia or natvia
- 1/4 cup vanilla protein powder
- 1 tsp vanilla extract
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest grated
- 1 cup raspberries fresh or frozen
Instructions
- Preheat oven to 160°C (320°F). Line a brownie pan with parchment paper.
- In a food processor, blend digestive biscuits and soy crisps for about 20 seconds. Add melted butter and milk, pulsing until crumbs are slightly sticky.
- Press the mixture into the pan firmly and evenly. Bake for 10 minutes, then cool slightly.
- In a mixing bowl, combine cream cheese, yogurt, eggs, sweetener, protein powder, vanilla extract, lemon juice, and zest. Whisk until smooth. Don’t overmix.
- Scatter raspberries over the crust. Pour in half the cheesecake batter, then layer more raspberries and the rest of the batter. Top with a final sprinkle of berries.
- (Optional) Place your pan in a water bath for a creamier bake. Fill a larger pan with 1 inch of hot water and place the cheesecake pan inside.
- Bake for 30–40 minutes until edges are set and the center is slightly jiggly.
- Cool completely, then refrigerate for at least 5 hours or overnight before slicing into 12 bars.
Notes
For a pretty finish, top chilled bars with fresh raspberries or drizzle with sugar-free syrup. Great for snacks, gatherings, or post-workout treats thanks to their protein boost!