No-Bake Raspberry Cheesecake Bars

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!

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Prep Time 15

Chill time 8

Course Dessert

Servings

Calories 190 kcal

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

Notes

If you want a firmer cheesecake, add an extra 1/2 tsp gelatine.

Macros

Per bar (9):

Calories: 190

Carbohydrates: 15g

Protein: 10g

Fat: 12g

Nutrition

Calories: 190kcal

Keyword cheesecake, healthy cheesecake, healthy dessert, no bake cheesecake, no bake desserts, raspbery cheesecake

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