Low-Sugar Raspberry Cheesecake Dessert Bars

These low-sugar raspberry cheesecake dessert bars are the kind of treat that feels like you’re doing the most… without actually doing the most. Think: buttery almond-oat crust, creamy cheesecake center, and a bright raspberry swirl that makes every bite taste fancy.

They’re sweet, but not overly sweet, with a tangy berry pop that keeps things balanced. Perfect for meal-prep desserts, brunch spreads, or that “I just need a little something” moment after dinner.

Why You’ll Love This

You get classic cheesecake vibes in easy-to-slice bars, with a lower-sugar approach that still tastes rich and satisfying. Plus, the raspberry swirl looks stunning with basically zero extra effort.

Ingredients

• For the crust: 1 1/2 cups almond flour
• 1/2 cup old-fashioned rolled oats
• 1/4 cup powdered monk fruit sweetener (or powdered erythritol)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 6 tablespoons unsalted butter, melted (or coconut oil)
• 1 teaspoon vanilla extract
• For the raspberry swirl: 1 1/2 cups raspberries (fresh or frozen)
• 1 to 2 tablespoons granulated monk fruit sweetener (to taste)
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch or arrowroot starch mixed with 1 tablespoon water (optional, for thicker swirl)
• For the cheesecake layer: 16 ounces cream cheese, softened
• 3/4 cup plain Greek yogurt (full-fat recommended)
• 1/2 cup granulated monk fruit sweetener (or erythritol)
• 2 large eggs, room temperature
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• Pinch of salt

How to Make It

1. Preheat your oven to 325°F. Line an 8×8-inch pan with parchment paper, leaving overhang so you can lift the bars out later.
2. Make the crust: In a bowl, mix almond flour, oats, powdered sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it looks like damp sand. Press firmly into the lined pan.
3. Par-bake the crust for 10–12 minutes, until lightly golden at the edges. Set aside to cool while you prep the filling.
4. Make the raspberry swirl: In a small saucepan over medium heat, cook raspberries with sweetener and lemon juice for 5–7 minutes, stirring and mashing, until juicy. For a thicker swirl, add the cornstarch slurry and cook 30–60 seconds more. Cool slightly.
5. Make the cheesecake layer: In a large bowl, beat cream cheese until smooth. Add Greek yogurt and sweetener and beat again until creamy. Mix in eggs one at a time on low speed, then add lemon zest, vanilla, and a pinch of salt. Don’t overmix.
6. Pour the cheesecake batter over the crust and smooth the top. Spoon small dollops of raspberry sauce across the surface.
7. Use a butter knife or skewer to gently swirl the raspberries into the batter (a few figure-eights is plenty; don’t fully mix it in).
8. Bake for 35–45 minutes, until the edges look set and the center still has a slight jiggle. Turn off the oven, crack the door, and let it sit for 10 minutes to reduce cracking.
9. Cool on the counter for 30–45 minutes, then chill in the fridge for at least 4 hours (overnight is best). Lift out, slice, and serve.

Tips for the Best Results

• Use softened cream cheese: If it’s cold, you’ll fight lumps. Let it sit out 45–60 minutes.
• Don’t overbeat after adding eggs: Overmixing adds air, which can lead to cracks and a puffed texture.
• Cool gradually: The short rest in the turned-off oven helps prevent sudden temperature shock.
• Chill before slicing: Cheesecake bars need time to set. A warm knife (run under hot water, wipe dry) gives clean edges.
• Taste your berries: Raspberries vary a lot. Adjust sweetener in the swirl to match how tart they are.
• Line the pan: Parchment overhang is the difference between “cute bars” and “why is this stuck.”

Variations

• Mixed berry swirl: Swap half the raspberries for blueberries or blackberries.
• Chocolate moment: Add 1/3 cup sugar-free chocolate chips to the cheesecake layer.
• Lemon-raspberry: Add an extra tablespoon of lemon juice to the filling for more tang.
• No-bake vibe (ish): Bake just until set, then chill overnight for the creamiest, most mousse-like texture.
• Nut-free crust: Use 1 1/2 cups oat flour (blend oats) plus 2 tablespoons coconut flour, and add 1–2 tablespoons more butter as needed for a pressable texture.

Storage & Reheating

Store these bars covered in the refrigerator for up to 5 days. For longer storage, freeze sliced bars on a tray, then transfer to a sealed container for up to 2 months. Thaw overnight in the fridge (or 30–60 minutes at room temp). No reheating needed—these are best chilled.

FAQ

Can I use a different sweetener than monk fruit?

Yes. Erythritol works well in the same amounts, and allulose also works (it tends to brown faster and can make the cheesecake slightly softer). If you use stevia, check the conversion since it’s usually more concentrated and you’ll need much less.

Why did my cheesecake bars crack on top?

Cracks usually come from overmixing (too much air), baking too long, or cooling too quickly. Mix on low after adding eggs, pull the bars when the center still jiggles slightly, and let them cool gradually (the 10-minute oven rest helps a lot).

Can I make these low-sugar raspberry cheesecake dessert bars without oats?

Totally. Replace the oats with more almond flour (use 2 cups almond flour total), or use finely chopped nuts for texture. The crust may be a bit more delicate, so press firmly and let the bars chill fully before slicing.

Can I use frozen raspberries for the swirl?

Yes, frozen raspberries work perfectly. Cook them straight from frozen; you may need an extra minute or two to reduce the liquid. If your sauce looks thin, use the optional cornstarch/arrowroot slurry to thicken it.

How do I get clean slices that don’t fall apart?

Chill the bars for at least 4 hours (overnight is ideal). Lift them out with the parchment, then slice with a sharp knife warmed under hot water and wiped dry between cuts. If the crust seems crumbly, give the bars an extra hour in the fridge before slicing.