Ingredients
Scale
- 8 digestive biscuits (118g or sub equal weight oats or a different biscuit)
- 20 g soy protein crisps (or 1 extra biscuit)
- 30 g light butter
- 1 tbsp milk
- 250 g light cream cheese
- 350 g yogurt (vanilla or plain)
- 2 eggs
- 100 g granulated zero-calorie sweetener
- 60 g vanilla protein powder (or cornstarch)
- 2 tsp vanilla extract
- 1 lemon (juiced)
- 1 lemon (zest)
- 150 g raspberries (fresh or frozen)
Instructions
- Preheat your oven to 160°C (320°F).
- In a food processor, blend the digestive biscuits and soy protein crisps until finely crumbled.
- Melt the light butter and mix it into the crumbled biscuit mixture until sticky.
- Line a brownie pan with parchment paper and press the base mixture evenly into the pan.
- Bake the base for 10 minutes and let it cool slightly.
- In a medium bowl, whisk together cream cheese, yogurt, eggs, sweetener, vanilla powder, lemon juice, and lemon zest until smooth.
- Layer the raspberries over the cooled base and pour half of the cheesecake batter over them.
- Add more raspberries and pour the remaining batter on top, sprinkling extra raspberries on the very top.
- For a creamier texture, place the pan in a larger baking dish filled with hot water.
- Bake for 30-40 minutes (30 mins for creamier, 40 mins for firmer).
- Cool at room temperature, then refrigerate for at least 5 hours before cutting.
- Cut into 12 equal slices and serve.
Notes
Serve these bars with yogurt or whipped cream and garnish with fresh raspberries. They can be stored in the refrigerator for up to a week or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Healthy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
Keywords: raspberry cheesecake, healthy dessert, cheesecake bars, summer treat, guilt-free dessert