These healthy raspberry cheesecake bars are the “I want dessert” answer that still fits your feel-good goals. They’re creamy, tangy, naturally sweetened, and packed with bright raspberry flavor—without the heavy, sugar-bomb vibe.
The best part: they slice like a dream, look bakery-level cute, and taste like a real cheesecake bar (not a sad “healthy” compromise). Let’s do this.
Why You’ll Love This
You get a buttery-tasting almond-oat crust, a creamy yogurt-cream cheese filling, and juicy raspberries in every bite—plus higher protein and lower added sugar than classic cheesecake bars, so you can actually enjoy dessert without the post-sugar crash.
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1 cup almond flour
- 1/3 cup coconut oil, melted (or unsalted butter, melted)
- 1/4 cup maple syrup (for the crust)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine salt
- 8 oz reduced-fat cream cheese, softened
- 1 1/2 cups plain Greek yogurt (2% or whole works best)
- 1/3 cup maple syrup (for the filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (plus 1 teaspoon zest, optional but amazing)
- 2 tablespoons cornstarch (or arrowroot starch)
- 1 1/2 cups raspberries (fresh or frozen)
How to Make It
- Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving a little overhang so you can lift the bars out later.
- Make the crust: In a food processor, pulse the oats until they look like coarse flour. Add almond flour, cinnamon, and salt, then pulse again to combine.
- Add melted coconut oil and maple syrup to the crust mixture. Pulse until it looks like damp sand and holds together when you pinch it.
- Press the crust firmly into the lined pan in an even layer. Bake for 10 minutes, then let it cool while you make the filling (keep the oven on).
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt and mix until creamy (no lumps, please).
- Whisk in maple syrup, eggs, vanilla, lemon juice (and zest if using), and cornstarch until the batter is silky and evenly combined.
- Gently fold in the raspberries. If using frozen raspberries, don’t thaw—just fold them in carefully to avoid turning everything hot pink (unless you want that vibe).
- Pour the filling over the pre-baked crust and smooth the top. Tap the pan lightly on the counter to pop any air bubbles.
- Bake for 28–35 minutes, until the edges look set and the center has a slight jiggle (like Jell-O, not like soup).
- Cool at room temp for 30 minutes, then refrigerate for at least 4 hours (overnight is even better). Lift out, slice into bars, and serve chilled.
Tips for the Best Results
- Use softened cream cheese: If it’s cold, you’ll fight lumps. Let it sit out 30–45 minutes, or microwave in short 5-second bursts.
- Don’t skip the crust pre-bake: It keeps the base from getting soggy and adds that lightly toasted flavor.
- Greek yogurt matters: 2% or whole makes the filling richer and less likely to split than nonfat.
- Fold raspberries gently: Especially with frozen berries—less stirring = prettier bars.
- Chill before slicing: Warm cheesecake is a delicious mess. Cold cheesecake is clean, sharp, and bar-worthy.
- For extra clean slices: Wipe your knife between cuts, or run it under hot water and dry it quickly.
Variations
- Chocolate raspberry: Add 2 tablespoons unsweetened cocoa powder to the crust, or drizzle melted dark chocolate on top after chilling.
- Strawberry swap: Use chopped strawberries instead of raspberries (pat them dry first to avoid extra moisture).
- Higher protein: Use a high-protein Greek yogurt and add an extra tablespoon of cornstarch for structure.
- Gluten-free: Use certified gluten-free oats. Everything else is naturally gluten-free.
- No-bake look (without going fully no-bake): Bake as written, then top with a quick raspberry mash (berries + a teaspoon of maple syrup) right before serving.
Storage & Reheating
Store these healthy raspberry cheesecake bars covered in the fridge for up to 5 days. For longer storage, freeze sliced bars in a single layer, then transfer to a sealed container for up to 2 months; thaw overnight in the fridge. Reheating isn’t recommended (cheesecake is happiest chilled), but if you want them slightly less cold, let a bar sit at room temp for 10–15 minutes.
FAQ
Can I use frozen raspberries for these healthy raspberry cheesecake bars?
Yes—frozen raspberries work great. Use them straight from the freezer (don’t thaw) and fold them in gently so the filling doesn’t turn overly streaked and watery.
How do I know when the cheesecake bars are done baking?
The edges should look set and slightly puffed, and the center should still have a small jiggle when you gently shake the pan. It will firm up as it cools and chills, so don’t wait until it’s completely stiff in the oven.
Can I make these without cornstarch?
Cornstarch helps the filling set into clean bars. If you need a substitute, use the same amount of arrowroot starch. If you skip it entirely, expect a softer texture that may slice less neatly.
What sweetener works best if I don’t want maple syrup?
Honey works similarly (it’s a bit sweeter, so you can slightly reduce it). For a lower-sugar option, you can use a granulated monk fruit sweetener in the filling (start with 1/4 cup and adjust), but keep maple syrup (or a little honey) in the crust so it binds properly.
Why did my filling crack on top?
Cracks usually come from overbaking or cooling too fast. Pull the bars when the center still jiggles slightly, and let them cool at room temp before refrigerating. The good news: even if it cracks, it’ll still taste amazing (and raspberries hide everything).