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Description
High-protein cheesecake bars featuring a tangy lemon filling swirled with raspberry puree on a graham cracker crust, perfect for a healthy dessert.
Ingredients
- Raspberry Puree:
- 12 oz raspberries
- ¼ cup sugar
- Crust:
- 1 ⅔ cups graham cracker crumbs (Simple Mills Sweet Thins pulsed in food processor)
- ¼ cup coconut sugar (or brown sugar)
- 5 tbsp melted butter
- Filling:
- 3 cups 2% cottage cheese (Good Culture brand)
- ½ cup non-fat plain Greek yogurt
- ¾ cup granulated sugar
- ¼ cup arrowroot powder
- 3 eggs
- 1 egg yolk
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions
- Preheat oven to 350°F.
- Blend raspberries and sugar until smooth. Press through fine mesh strainer to remove seeds and pulp. Set aside.
- Mix crust ingredients until like wet sand. Press into oiled 9-inch square pan. Bake 10 minutes.
- Blend cottage cheese until smooth. Add Greek yogurt, sugar, arrowroot, eggs, egg yolk, lemon zest/juice, vanilla, and almond extract. Mix well.
- Pour filling over warm crust and smooth out.
- Spoon half raspberry puree on top and swirl with toothpick for design. Reserve remaining puree.
- Bake 50-60 minutes until sides brown and pull away, center slightly jiggly.
- Turn oven off, crack door, cool 1 hour inside. Refrigerate overnight.
- Slice into 16 bars with wet knife. Serve with remaining raspberry sauce, whipped cream, and lemon wedge if desired.
Notes
- Use a food processor to pulse graham crackers into crumbs if needed.
- Ensure the pan is well-oiled to prevent sticking.
- For best results, chill overnight to set properly.