These delicious No-Bake 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!
Why you will love this N0-Bake Raspberry Cheesecake Bars Recipe
There are so many reasons to love these No-Bake Raspberry Cheesecake Bars!
- They’re incredibly easy to make
- There’s no baking required
- They don’t require any heavy cream or sugar and are much lower in calories and higher in protein than traditional cheesecakes
- It tastes like the real deal
- It is super customizable
Read on to learn more about this amazing recipe and why it’s a must-try for anyone looking for healthier cheesecake recipes.
Macros
Per bar (9):
Calories: 190
Carbohydrates: 15g
Protein: 10g
Fat: 12g
More healthier cheesecake recipes to try
The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
Mini Basque Cheesecakes- Low Calorie, High Protein
Healthier Raffaello Cheesecakes
Low Calorie Baked Oreo Cheesecakes
Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein
Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein
Ingredients & Substitutions for No-Bake 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
Butter- Can substitute for equal parts light butter, or oil
Soy Milk- Adds extra moisture into the base without adding extra butter. Can sub for 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
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
Gelatine- Since this is a no bake cheesecake without heavy cream, you need gelatine to help this set. If you do not consume gelatine, substitute for equal parts agar agar
Soy milk- To melt the gelatine and sugar in, can sub for any milk
Raspberries- Can use fresh or frozen
Tips
Use room temperature ingredients: This is essential to ensure a smooth batter and prevent clumps.
Use an electric hand mixer- This helps to ensure a smoother batter and prevent clumps
Chill the cheesecake: No-bake cheesecakes need to be chilled in the refrigerator for several hours (or overnight) to set properly. The longer you let the cheesecake chill, the firmer it will be
Use 1/2 tsp extra gelatine: If you like a firmer cheesecake
Tap the cheesecake pan on your countertop before baking: This will pop any large air bubbles in the batter and will help to smooth out the top.
How to store No-Bake Raspberry Cheesecake Bars
Fridge: the cheesecake will last for up to a week in an airtight container
Freezer: Wrap the cheesecake bars individually (to prevent freezer burn) and store in an airtight container, freeze for up to 3 months. Thaw overnight in the fridge and enjoy.
No-Bake Raspberry Cheesecake Bars
Ingredients
Base
- 10 digestive biscuits
- 30 g butter melted
- 10-15 ml soy milk or any milk
Cheesecake
- 250 g light cream cheese room temp
- 400 g vanilla yogurt room temp
- 2 tsp vanilla
- 80 g zero calorie granulated sweetener Or normal sugar
- 2 tsp gelatine can sub for agar agar
- 50 ml soy milk or any milk
- 125 g raspberries fresh or frozen
Instructions
- Prepare the base by adding the digestive biscuits into a food processor and blitz for 5 seconds. Alternatively, you can add the biscuits into a ziplock bag and smash it with a rolling pin or spoon until fine crumbs form
- Add the melted butter and milk and blitz for another 5-10 seconds 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. Place the base into the fridge while you prepare the cheesecake layer
- Bloom the gelatine by adding milk into a small saucepan and sprinkling the gelatine on top, set aside for 5-10 minutes
- Add the yogurt, light cream cheese and vanilla to a medium-sized bowl, and using an electric hand mixer or whisk, mix until well combined. (I prefer to use an electric hand mixer)
- Pour the sweetener into the sauce-pan mixture, and over medium heat, mix until the gelatine and sweetener are fully dissolved. Let it cool slightly
- Pour the gelatine mixture into the cheesecake batter and whisk until combined
- Reserve 1/3 of the batter into another small bowl
- Mash the raspberries until a puree forms, add the mixture into the reserved cheesecake batter and mix well. Make sure to reserve some raspberry puree for the top
- Pour the cheesecake batter on top of the base, and spread evenly.
- Pour the raspberry cheesecake batter on top and spread evenly
- Add dollops of remaining mashed raspberries on top and swirl into the batter
- Place the cheesecake to sit in the fridge for a minimum of 6 hours, but I usually leave mine for 24
- When ready to serve, cut into 9-12 squares and enjoy
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