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Healthy Lemon Raspberry Cheesecake Bars Recipe. This healthy dessert recipe is so summery and amazing! The base is a real buttery graham cracker crust and the filling is smooth, creamy and delicious. Just like a real cheesecake, but without all the fat, sugar and calories!

Raspberry Lemon Cheesecake Bars

Prep Time 20 mins
Cook Time 20 mins
Total Time 5 hrs 40 mins
Servings 9 cheesecake bars
Calories 200 kcal

Ingredients
  

for the base

  • 3.5 oz /100g crushed graham crackers or Digestives
  • 1.75 oz /50g melted butter

for the filling

  • 8.5 oz /240g low-fat cream cheese
  • 1 cup fat-free sugar-free yogurt
  • cup Truvia powder or another zero-calorie sweetener
  • 1 teaspoon vanilla extract
  • 1 egg
  • juice of 2 lemons
  • zest of 1 lemon

for the raspberry swirl

  • 1 cup raspberries
  • 1 tablespoon water
  • 2 tablespoons Truvia powder or another zero-calorie sweetener

Instructions
 

  • Preheat the oven to 350F/175C and line an 8"x8" baking tray with parchment paper.
  • Place the crushed graham crackers or Digestives into the bowl of a food processor with the melted butter and process for 30 seconds until all the liquid has been absorbed.
  • Press the buttery crumbs into the bottom of the lined baking tin to form a base.
  • Rinse out the bowl of the food processor with cold water and add in the cream cheese, yogurt, Truvia, vanilla, egg, lemon juice and lemon zest. Process for 30 seconds, until all the ingredients are totally combined. Pour the cheesecake filling on top of the base.
  • For the raspberry swirl, add the raspberries, water and Truvia into a small saucepan over a medium-high heat. Mash the raspberries with the back of a spoon and cook for 5-10 minutes, until the mixture is thick and syrup-like.
  • Spoon large dollops of the raspberry swirl in random places on top of the cheesecake filling then take the same spoon and carefully use it to swirl the dollops together, creating a messy marbled pattern.
  • Place the baking tray in the preheated oven and bake for 20 minutes. Leave the cheesecake bars to cool to room temperature for 1 hour before storing in the fridge for at least 4 hours. When totally chilled, slice the bars into 9 and serve.