Raspberry Cheesecake Bars

Why Make This Recipe

These Healthy Raspberry Cheesecake Bars are a guilt-free dessert that satisfies your sweet tooth without wrecking your diet. They are creamy, fruity, and filled with the goodness of fresh raspberries. Plus, the recipe uses healthier ingredients, making it a perfect treat for anyone looking to indulge while still staying on track with their health goals. They are easy to make and perfect for sharing with friends or family!

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 see notes below)
• 2 tsp vanilla
• 1 lemon (juiced)
• 1 lemon (zest)
• 150 g raspberries (fresh or frozen)

Directions:

1. Preheat oven to 160°C (320°F).
2. Add the digestive 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. Using the back of a spoon or your hands, pat down until even.
5. Bake for 10 minutes and then let it cool.
6. In a medium bowl, add the cheesecake ingredients and whisk by hand or use an electric hand mixer until well combined and no clumps remain. Be careful not to over-mix.
7. Add a handful of raspberries to the base, pour half the cheesecake batter over them, add more raspberries, and repeat the layers.
8. Sprinkle extra raspberries on top.
9. Optional: Place the muffin tin containing the cheesecakes into a larger baking dish filled with hot water, making sure that the water level comes up about 1 inch on the sides of the pan.
10. Bake for 30-40 minutes (30 minutes makes it creamier, while 40 minutes makes it firmer).
11. Allow to cool slightly before refrigerating for a minimum of 5 hours.
12. Cut into 12 equal slices and enjoy!

How to Serve Healthy Raspberry Cheesecake Bars

These bars can be served chilled straight from the refrigerator. They pair wonderfully with a cup of tea or coffee. You can also top them with extra fresh raspberries or a dollop of yogurt for an added touch.

How to Store Healthy Raspberry Cheesecake Bars

Store the cheesecake bars in an airtight container in the refrigerator. They will stay fresh for about a week. If you want to keep them longer, you can freeze them for a few months. Just make sure to wrap them well in plastic wrap or foil before freezing.

Tips to Make Healthy Raspberry Cheesecake Bars

• Make sure your cream cheese is softened to room temperature for easier mixing.
• If using frozen raspberries, do not thaw them before adding; this helps prevent the colors from bleeding into the batter.
• For added flavor, consider adding a bit of almond extract.

Variation

You can swap out the raspberries for other fruits like blueberries or strawberries. This will give you a different flavor profile while maintaining the health benefits of the bars.

FAQs

1. Can I use a different sweetener?
Yes! You can use any granulated sweetener of your choice, such as sugar or honey.

2. Is it necessary to use protein powder?
No, you can substitute it with cornstarch or flour if you prefer. This will slightly change the texture but will still be delicious.

3. Can I make these bars gluten-free?
Absolutely! Just use gluten-free biscuits or oats in place of the digestive biscuits.

Enjoy making these Healthy Raspberry Cheesecake Bars and share them with your loved ones!

Healthy Raspberry Cheesecake Bars

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• Author: admin
• Total Time: 65
• Yield: 12 servings
• Diet: Gluten-Free, Vegetarian

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Description

Indulge in these creamy and guilt-free raspberry cheesecake bars, made with healthier ingredients for a perfect dessert.

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Ingredients

• 8 digestive biscuits (118g or sub equal weight oats or a different biscuit)
• 20g soy protein crisps (sub for 1 extra biscuit or equal parts oats)
• 30g light butter (or normal butter/oil)
• 1 tbsp milk
• 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 (sub for cornstarch or flour)
• 2 tsp vanilla
• 1 lemon (juiced)
• 1 lemon (zest)
• 150g raspberries (fresh or frozen)

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Instructions

1. Preheat oven to 160°C (320°F).
2. Add the digestive biscuits and soy protein crisps 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. Pat down until even.
5. Bake for 10 minutes and let it cool.
6. In a medium bowl, add the cheesecake ingredients and whisk until well combined, being careful not to over-mix.
7. Add raspberries to the base, pour half the cheesecake batter over them, add more raspberries, and repeat layers.
8. Sprinkle extra raspberries on top.
9. Optional: Place the muffin tin in a larger baking dish filled with hot water, ensuring it’s about 1 inch high on the sides.
10. Bake for 30-40 minutes (30 makes it creamier, 40 firmer).
11. Allow to cool slightly before refrigerating for a minimum of 5 hours.
12. Cut into 12 slices and enjoy!

Notes

Ensure cream cheese is softened for easier mixing. If using frozen raspberries, avoid thawing. You can swap raspberries for other fruits for a different flavor.

• Prep Time: 15
• Cook Time: 50
• Category: Dessert
• Method: Baking
• Cuisine: Healthy