Low calorie raspberry cheesecake bars
Sweet, tangy, creamy and ultra luxurious - these low calorie raspberry cheesecake bars are the perfect low calorie dessert for when you need something sweet and satisfying without too much effort!
Ingredients
Base:
- 100 g rich tea biscuits or graham crackers crushed
- 45 g lighter or low-fat butter*
- 15 g stevia*
Raspberry puree:
- 150 g fresh raspberries
Cheesecake filling:
- 1 egg room temperature
- 300 g light cream cheese room temperature
- 180 g 0% fat greek yogurt room temperature
- 60 g stevia*
- 1½ tsp vanilla
- 1½ tsp lemon juice
- 45 g plain/all-purpose flour
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a 8x8 inch square tin with parchment paper and set aside.
- In a medium bowl, crush the rich tea biscuits using a rolling pin. You can also place the biscuits in a ziplock bag and crush them that way. Crush until you have very fine crumbs.
- Add the melted butter and stevia and mix to combine. Transfer to the lined tin and bake for 10 minutes. Set aside.
- Make the raspberry puree by blitzing the raspberries in a food processor until smooth. If you don't want the seeds in the cheesecake, strain the raspberry puree. Transfer to a small bowl and set aside.
- Make the cheesecake by whisking together the egg, stevia, cream cheese, yogurt, vanilla and lemon juice until smooth and lump-free.
- Sift in the flour and whisk to combine.
- Pour the cheesecake filling over the base.
- Using a tablespoon, scoop blobs of the raspberry puree over the cheesecake filling until you've used up all the raspberry puree.
- Use the end of a butter knife or a toothpick to create swirls by lightly mixing the raspberry puree into the cheesecake. Bake for 40-45 minutes.
- Allow the cheesecake to completely cool at room temperature before transferring to the fridge to chill for at least 4 hours.
- Slice and enjoy!
Notes
*Light butter - Can be substituted for regular butter but the calories will be higher.
*Stevia - Can be substituted for any 0 calorie sweetener but be mindful of the conversion. The stevia I used is a 1:2 ratio of stevia to sugar. So this recipe would require 120g sugar.
Nutrition
Serving: 1 BarCalories: 152kcalCarbohydrates: 15.2gProtein: 6.8gFat: 7.2gSaturated Fat: 2.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 37.1mgSodium: 141mgPotassium: 8.2mgFiber: 0.9gSugar: 5.9g
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