These delicious Healthy Raspberry Cheesecake bars are a sweet and refreshing dessert that’s quick and easy to make. 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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Read on to learn more about this amazing recipe and why it’s a must-try for anyone looking for healthier cheesecake recipes.
Macros for Healthy Raspberry Cheesecake Bars
Per bar (12):
Calories: 160
Carbohydrates: 11.5g
Protein: 11g
Fat: 8g
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
Ingredients & Substitutions for Healthy Raspberry Cheesecake Bars
Digestive Biscuits- you can sub for equal parts of any biscuit you would like, but I love the texture of digestive biscuits in this recipe
Soy Protein Crisps– Adds extra protein, You can substitute this for an extra 1-2 biscuits. I use this brand from Coles, however for my American readers, I’ve found this brand on Amazon.
Butter- Can substitute for equal parts light butter, or oil
Milk- Adds extra moisture into the base without adding extra butter. Can use any kind of milk
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
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 Vanilla Buttercream from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!)
Lemon Extract- optional
Lemon juice + Zest– essential for the lemon taste
Raspberries- Can use fresh or frozen
Cooking Tips for Healthy Raspberry 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 Raspberry Cheesecake Bars
Ingredients
Base
- 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
Cheesecake
- 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
Instructions
- Preheat oven to 160c (320F)
- Add biscuits and soy protein crispsies (if using) to a food processor and blend for 10-30 seconds. Add melted butter and mix until a slightly sticky crumble forms
- Pour the base into a brownie pan lined with parchment paper, and using the back of a spoon or your hands, pat down until even.
- Bake for 10 minutes and let cool.
- Add cheesecake ingredients to a medium bowl and whisk by hand or an electric hand mixer until well combined and no clumps remain. Do not over-mix.
- Add a handful of raspberries to the base, pour half the cheesecake batter, add more raspberries and repeat. Sprinkle extra raspberries on top
- Optional: place the muffin tin containing the cheesecakes into a larger baking dish or pan filled with hot water, making sure that the water level comes up about 1 inch on the sides of the pan
- Bake for 30-40 minutes (30 is more creamy, 40 is more firm)
- Allow to cool slightly before refrigerating for minimum 5 hour
- Cut into 12 equal slices and enjoy
