Description
Healthy raspberry cheesecake bars featuring Greek yogurt and cream cheese for a high-protein, creamy, and fresh dessert. These bars slice well and are great for meal prep.
Ingredients
- Crust: 1 1/4 cups crushed digestive-style biscuits
- Crust: 2 tablespoons unsalted butter melted
- Crust: 1 tablespoon milk
- Cheesecake Filling: 9 ounces light cream cheese softened
- Cheesecake Filling: 1 1/2 cups plain Greek yogurt
- Cheesecake Filling: 2 large eggs
- Cheesecake Filling: 1/2 cup granulated sweetener or sugar
- Cheesecake Filling: 1/3 cup vanilla protein powder
- Cheesecake Filling: 2 teaspoons vanilla flavoring
- Cheesecake Filling: Juice and zest of 1 lemon
- Cheesecake Filling: 1 1/2 cups raspberries fresh or frozen
Instructions
- Preheat your oven to 320°F. Line an 8×8-inch baking pan with parchment paper.
- Mix crushed biscuits, melted butter, and milk in a bowl until the mixture is moist. Press this mixture firmly into the pan bottom. Bake for 10 minutes. Let it cool a little.
- Beat cream cheese and Greek yogurt in a large bowl until smooth. Add eggs one at a time, mixing only until they mix in.
- Add sweetener, protein powder, vanilla flavoring, lemon juice, and lemon zest. Mix gently until the batter is smooth and has no lumps.
- Scatter half of the raspberries over the crust. Pour half of the cheesecake batter over the raspberries. Repeat with the remaining raspberries and batter.
- Bake for 32 to 38 minutes. The edges should be set, and the center should jiggle slightly.
- Cool the bars at room temperature for 30 minutes. Then, refrigerate for a minimum of 5 hours until completely set.
- Slice the bars and serve them chilled.
Notes
- Store bars refrigerated in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American