Description
Indulge in these creamy and guilt-free raspberry cheesecake bars, made with healthier ingredients for a perfect dessert.
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)
Instructions
- Preheat oven to 160°C (320°F).
- Add the digestive biscuits and soy protein crisps 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. Pat down until even.
- Bake for 10 minutes and let it cool.
- In a medium bowl, add the cheesecake ingredients and whisk until well combined, being careful not to over-mix.
- Add raspberries to the base, pour half the cheesecake batter over them, add more raspberries, and repeat layers.
- Sprinkle extra raspberries on top.
- Optional: Place the muffin tin in a larger baking dish filled with hot water, ensuring it’s about 1 inch high on the sides.
- Bake for 30-40 minutes (30 makes it creamier, 40 firmer).
- Allow to cool slightly before refrigerating for a minimum of 5 hours.
- 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