Description
Delicious Lemon Raspberry High Protein Cheesecake Bars that combine the tartness of fresh lemon and raspberries with a high-protein cottage cheese filling on a crunchy graham cracker crust. These bars offer a healthier twist on traditional cheesecake with a smooth texture and vibrant fruit swirls, perfect as a dessert or protein-packed snack.
Ingredients
Raspberry Sauce
- 12 oz raspberries
- 1/4 cup sugar
Crust
- 1 2/3 cups graham cracker crumbs (Simple Mills Sweet Thins or similar, pulsed in a food processor)
- 1/4 cup coconut sugar (can substitute brown sugar)
- 5 tbsp melted butter
Filling
- 3 cups 2% cottage cheese (Good Culture brand recommended)
- 1/2 cup non-fat plain Greek yogurt
- 3/4 cup granulated sugar
- 1/4 cup arrowroot powder
- 3 eggs
- 1 egg yolk
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Make Raspberry Puree: Combine raspberries and sugar in a blender and blend on high for 1 minute until smooth. Press the mixture through a fine mesh strainer using a spatula to remove seeds and pulp, collecting a smooth sauce. Set aside.
- Prepare the Crust: Mix graham cracker crumbs, coconut sugar, and melted butter in a bowl until it forms a wet sand texture. Spray a 9-inch square pan with avocado oil to prevent sticking. Press the crust mixture evenly into the pan using hands or a flat-bottomed glass jar. Bake for 10 minutes until set.
- Blend Cottage Cheese: Blend the cottage cheese in a blender until smooth to avoid lumps.
- Mix Filling: Transfer the blended cottage cheese to a bowl. Add Greek yogurt, granulated sugar, arrowroot powder, eggs, egg yolk, lemon zest, lemon juice, vanilla extract, and almond extract. Mix thoroughly until fully combined and smooth.
- Assemble Cheesecake: Pour the filling over the warm crust and smooth the surface with a spatula.
- Add Raspberry Swirl: Spoon half of the prepared raspberry puree over the filling. Use a toothpick to swirl the puree artistically through the batter, creating a beautiful design. Refrigerate the remaining sauce for serving.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes until the edges are lightly browned and pulling away from the pan, and the top is set but slightly jiggly in the center.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake bars cool inside the oven for 1 hour to prevent sudden temperature changes.
- Refrigerate Overnight: After cooling, refrigerate the cheesecake bars overnight for best texture and flavor development.
- Slice and Serve: Use a wet knife to slice the cheesecake into 16 bars. Serve with a drizzle of the reserved raspberry sauce, a dollop of whipped cream, and a small lemon wedge for garnish and extra freshness.
Notes
- Use a wet knife when slicing to achieve clean edges on the cheesecake bars.
- For best texture and flavor, refrigerate overnight before serving.
- If you do not have arrowroot powder, you can substitute with cornstarch in the same amount.
- To make the crust vegan, substitute butter with coconut oil, but note it may affect texture slightly.
- Ensure the raspberries are fresh or thawed if using frozen for the best puree consistency.
- The lemon zest and juice enhance flavor, so do not omit for authentic taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
