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Healthy Raspberry Cheesecake Bars

Delicious and creamy raspberry cheesecake bars that are a healthier alternative to traditional cheesecake, easy to make, and perfect for meal prep.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 162
Ingredients Method Notes

Ingredients
  

For the crust
  • 8 pieces digestive biscuits or substitute with equal weight oats or a different type of biscuit
  • 20 g soy protein crisps optional; can substitute with 1 extra biscuit or equal parts oats
  • 30 g light butter can also use normal butter or oil
  • 1 tbsp milk
For the cheesecake filling
  • 250 g light cream cheese
  • 350 g yogurt vanilla or plain
  • 2 pieces eggs
  • 100 g granulated zero-calorie sweetener or any granulated sweetener of your choice
  • 60 g vanilla protein powder can substitute with cornstarch or flour
  • 2 tsp vanilla extract
  • 1 pieces lemon juiced
  • 1 pieces lemon zest
  • 150 g raspberries fresh or frozen

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F).
  2. In a food processor, blend 8 digestive biscuits and 20 g soy protein crisps (if using) until they turn into fine crumbs.
  3. Melt the 30 g of light butter and mix it with the crumb mixture until slightly sticky.
  4. Line a brownie pan with parchment paper, pour the crust mixture into the pan, and press it down firmly.
  5. Bake the crust for about 10 minutes, then let it cool.
  6. In a medium bowl, combine the light cream cheese, yogurt, eggs, sweetener, vanilla protein powder, vanilla extract, juice, and zest of 1 lemon. Mix until smooth.
  7. Place a handful of raspberries on top of the cooled crust, pour half of the cheesecake batter over the raspberries, add more raspberries, and top with the remaining cheesecake batter.
  8. For a creamier texture, place the pan in a larger baking dish filled with hot water before baking.
  9. Bake the cheesecake bars for about 30 to 40 minutes, adjusting the time for firmness preference.
  10. Allow the bars to cool slightly, then refrigerate for at least 5 hours to set.
  11. Once set, cut the bars into 12 equal pieces and serve.

Notes

Store in an airtight container in the refrigerator for up to one week or freeze individually for up to two months. Garnish with fresh raspberries or a drizzle of honey before serving.