These delicious Healthy Apple Crumble Cheesecake bars are a wholesome twist on a classic dessert featuring a luscious cheesecake based topped with a cinnamon infused apple crumble. Made with Greek Yogurt and Cream Cheese and no sugar or heavy cream needed- you’ll never believe these Cheesecake Bars are healthy!
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Macros for Healthy Apple Crumble Cheesecake Bars
Per bar (12):
Calories: 120g
Carbohydrates: 9g
Protein: 9g
Fat: 5g
More Healthy Cheesecakes to try
If you love healthier, lower calorie and high protein desserts, you will love these cheesecake recipes:
- The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
- High Protein Mini Biscoff Cheesecakes
- Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein
- Low Calorie Baked Oreo Cheesecakes
- Mini Basque Cheesecakes- Low Calorie, High Protein
- Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein
- Mini High Protein Cheesecakes- New York Style
- Healthy Raspberry Cheesecake Bars
Ingredients & Substitutions for Healthy Apple Crumble Cheesecake Bars
Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese
Yogurt- I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt
Egg- Essential to give the cheesecakes and extra smooth and rich texture
Vanilla- Adds flavour but this can be omitted
Cinnamon & Nutmeg– Essential for that apple crumble flavour
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia
Protein Powder- This recipe uses protein powder to add protein and flavour. It also helps with the texture. If you do not want to use protein, sub for corn starch. I use the vegan CREEPY CARAMELISED APPLE CRUMBLE ALMOND PROTEIN (limited edition) or the Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
Apples- Can use red or green
Light Butter- Can substitute for equal parts light butter, or oil
Lemon Juice- can omit
Cornstarch- to thicken the apple mixture
All Purpose Flour- for the crumble, can sub for gf flour, almond flour or oat flour
Cooking Tips for Healthy Apple Crumble Cheesecake Bars
- Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
- Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product
- Tap the tray on your countertop before baking: This will pop any large air bubbles in the batter
- Use a water bath (optional): As the cheesecakes bake, the hot water helps create a gentle and consistent heat source that surrounds the cheesecakes, which can help prevent them from cracking or curdling. The steam from the water bath also helps keep the cheesecakes moist, giving them a smooth and creamy texture.
- Leave to cool: Leaving the cheesecake to cool in the fridge for 5 or more hours yields the best consistency. If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through
How to store Cheesecakes Bars
Refrigerate: Store in an airtight container or in ziplock bags for 5-7 days.
Freezer: Wrap each bar tightly in plastic wrap or aluminum foil to prevent freezer burn and maintain freshness. Place in container or ziplock bag and label with date and store for up to 2-3 months.
Defrost: When ready to enjoy, transfer the desired number of bars from the freezer to the refrigerator and allow them to thaw overnight.
Healthy Apple Crumble Cheesecake Bars
Ingredients
Cheesecake
- 250 g light cream cheese room temp
- 350 g yogurt vanilla or plain, room temp
- 2 eggs room temp
- 80 g granulated zero calorie sweetener or any granulated sweetener of choice
- 60 g protein powder sub for cornstarch or flour *see notes below*
- 1 tsp vanilla
- 1/2 tsp cinnamon
Apple Topping
- 1-2 apples granny smith or red, peeled and diced
- 5 g light butter sub for oil
- 2 tbsp brown sugar alternative truvia, monkfruit or normal brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 lemon juiced
- 100 ml water
- 1 tsp cornstarch
Crumble
- 45 g all purpose flour sub oat flour, almond flour or gluten free flour
- 1 tbsp granulated zero calorie sweetener or any granulated sweetener of choice
- 1/2 tsp cinnamon
- 15 g light butter melted then cooled. sub for normal butter or oil
Instructions
- Preheat the oven to 160°C or 320F.
- Prepare the apple by peeling and dicing it. Heat a pan on medium heat, add butter, diced apples, brown sugar alternative, lemon juice, cinnamon, and nutmeg. Cook for 5-8 minutes.
- Mix water and cornstarch, then add to the cooked apples. Cook for another 1-2 minutes until thickened. Set aside to cool down.
- Mix wet cheesecake ingredients using a whisk or electric hand mixer until just combined and no clumps remain. Sift in the dry ingredients and whisk until well combined.
- In a separate bowl, mix the flour, melted light butter, sweetener, and cinnamon until a crumble forms.
- In a lined pan, pour the cheesecake batter, top with the cooked apples, then sprinkle the crumble on top.
- Bake at 160°C for 35-40 minutes over a bain-marie, then increase the temperature to 180°C for an additional 5-10 minutes.
- Allow it to cool, then refrigerate overnight, or minimum 5 hours.
- Cut into 12 slices and enjoy.
