Around the time I turned five years old, my mom offered me strawberries for the first time. She arranged a few plump, freshly washed berries onto a faded pink plastic plate, one of our “kid-friendly” square options with a tall rim around the edge, and set it down in front of my place at the table, where I had clambered up onto my chair.
I peered down at the place, closely inspecting the bright red fruit, while Mom explained how to eat it. “Pick it up by the green leaves and take a bite!” I hesitantly followed her directions, opening my mouth for an itty bitty mouse-sized nibble.
Because my teeth barely grazed through the skin, I ended up with very little of the juicy insides and a mouthful of crunchy seeds instead. I dropped the strawberry back on the plate and shook my head. “No, thank you. I don’t like it,” I replied.
Mom glanced at the missing miniscule bite, then came up with a Plan B. After reaching into the cupboard, she pulled out the pink sugar carton and poured some on the plate next to the fruit. “Try dipping the strawberries in a little bit of that first,” she suggested.
Although skeptical, I grabbed the green leaves and tried again. This time, the sugar masked the flavor of those crunchy seeds, and I actually took a big enough bite to taste the ripe, juicy flesh underneath. “Much better!” I announced, and I happily snacked on the rest of the berries, generously coating each in sugar before popping it in my mouth.
For a while, I refused to eat strawberries any other way… I always needed to dip them in sugar, even in the middle of summer when the fruit was at its ripest. My sweet tooth definitely started at a very early age!
And now, I’ve outgrown that and enjoy big bowls of fresh, juicy strawberries all by themselves, but…
I still can’t resist when they’re mixed with something else sweet for dessert, like these Skinny Strawberry Cheesecake Bars! Thankfully, they’re much healthier than those piles of granulated sugar I used to dip my strawberries in… These rich, creamy bars contain absolutely no refined flour or sugar, and they’ve packed with 5g+ of protein too!
To make these healthier cheesecake bars, you’ll start with the crust. I know it sounds strange, but you’ll use brown rice cereal as the base. I promise it works! Just grind the cereal really finely a food processor or blender, the same as you would with graham crackers. This is the kind that I buy, and I love that it only contains brown rice cereal and salt. No strange, funky, or artificial ingredients!
After combining those crumbs with a little butter, milk, and powdered stevia, you’ll press that into the bottom of your pan. Bake the crust until it feels fairly firm to the touch, and let it cool completely before spreading the cheesecake filling on top.
That filling begins with two healthy ingredients: Greek yogurt and Greek yogurt cream cheese. If you’ve been around Amy’s Healthy Baking for a while, you already know how much I love Greek yogurt! It has around 21g of protein per cup, whereas regular yogurt only contains around 10g, so it gives these cheesecake bars a big protein punch.
The Greek yogurt cream cheese helps add that smooth creaminess you’d expect in cheesecake. I found mine at Safeway (their own Lucerne brand), and many Walmart stores stock this brand as well. You can easily substitute Neufchâtel (⅓-less fat) cream cheese in a pinch.
To sweeten the cheesecake bars, you’ll use another one of my favorite ingredients: vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly. It’s very concentrated—a little goes a long way! You only need 1 ½ teaspoons to sweeten the entire filling. This is the kind that I buy because I love its warm vanilla flavor, and you can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)
And of course, the star of the show… The strawberries! I used fresh berries because I had a million pounds in my fridge, and if at all possible, I highly recommend that you do the same. Frozen and completely thawed should also work, but their flavor usually isn’t quite as bright.
The hardest part is the waiting… Once they’ve completely cooled to room temperature, you must chill the cheesecake bars for at least 8 hours before slicing into squares. This allows the cheesecake bars to fully set and reach that smooth, creamy texture. It feels like torture to wait that long, but I promise they’re worth it!
And when you bake your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your cheesecake bars and feature them in my Sunday Spotlight series!
| Skinny Strawberry Cheesecake Bars | | Print |
- for the crust
- 2 ½ cups (75g) crisp brown rice cereal
- ¾ tsp powdered stevia
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 5 tbsp (85mL) nonfat milk, room temperature
- for the filling
- 2 cups (480g) plain nonfat Greek yogurt
- 1 (8oz) block Greek yogurt cream cheese, softened
- 1 large egg white, room temperature
- 1 ½ tbsp (12g) cornstarch
- 2 tsp vanilla extract
- 1 ½ tsp vanilla crème stevia
- ¾ cup (105g) fresh whole strawberries, diced
- Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- To prepare the crust, add the cereal to a food processor or blender, and pulse until the cereal turns into fine crumbs. Transfer to a bowl, and stir in the powdered stevia. Mix in the butter and milk until all of the cereal mixture is completely incorporated. Gently press the mixture into the prepared pan. Bake at 300°F for 15-18 minutes or until it feels dry to the touch. Cool completely to room temperature.
- To prepare the filling, beat the cream cheese and Greek yogurt in a medium bowl until smooth. Mix in the egg white, stopping when just incorporated. Mix in the cornstarch until completely incorporated. Mix in the vanilla and vanilla crème stevia, stopping when just incorporated. Gently fold in the strawberries.
- Spread the filling on top of the cooled crust. Bake at 300°F for 35-38 minutes or until the center barely jiggles when the pan is gently shaken. Cool completely to room temperature in the pan before covering with plastic wrap, ensuring that the plastic wrap completely touches the tops of the cheesecake bars. Chill for at least 8 hours before slicing.
Any granulated sweetener may be substituted for the powdered stevia in the crust; you’ll need the equivalent of 2 tablespoons of granulated sugar. Any milk may be substituted as well.
If you can’t find Greek yogurt cream cheese, substitute Neufchâtel cream cheese (⅓-less fat).
Powdered stevia (4 ½ teaspoons) may be substituted in place of the vanilla crème stevia, along with an additional 1 teaspoon of vanilla extract. If using the powdered stevia, add it along with the cornstarch. I cannot guarantee whether any other substitutions will work, and I do not recommend using any other liquid sweetener (i.e. maple syrup, honey, or agave). The amount of vanilla crème stevia is the equivalent of ¾ cup of granulated sugar, and if substituting another granulated sweetener, the baking time may change.
Frozen and fully thawed strawberries may be substituted for the fresh. If using this substitution, gently pat the strawberries with a paper towel to remove excess moisture from thawing.
{gluten-free, clean eating, low fat, low calorie, lower sugar, higher protein}
View Nutrition Information
You may also like Amy’s other recipes…
♥ Skinny No-Bake Strawberry Cheesecakes
♥ Skinny Chocolate Chip Cheesecake Bars
♥ Skinny Pumpkin Cheesecake Bars
♥ Skinny Raspberry Cheesecake Bars
♥ Skinny Lemon Gingersnap Cheesecake Bars
♥ Fudgy Dark Chocolate Cheesecake Swirled Brownies
♥ Raspberry Cheesecake Oatmeal Cookies
♥ Dark Chocolate Cheesecake Thumbprint Cookies
Doooool… your cheesecake creations are my favorite, as you know!! Even though I’ve mostly cut out sugar lately, maybe I’ll give the sweetleaf vanilla creme another try…
It’s my favorite sweetener! I use it every day — love love love it! But not as much as I love you. 😉
I’ve loved strawberries for as long as I can remember, they’re my absolute favorite fruit! So these bars are PERFECT for me! <3
Yay! It was meant to be! 🙂
Can this be doubled in a 9×13 pan?
While I’m guessing it can be, I don’t have any experience with doubling cheesecake bar recipes and can’t guarantee how that’ll turn out. The baking time will most likely be different, and the bits closest to the edges may be slightly over-done since the pan is no longer square (or round, like a typical cheesecake!). I’d love to hear what you try and how it turns out Marina! 🙂
Oh my goodness, these look DIVINE. My only trouble will be waiting 8 hours to eat them haha!
I can’t wait to hear what you think of the cheesecake bars Jenny! 🙂
I have one question: How can you stand waiting 8 hours to eat your strawberry cheesecake bars? ?
I bake them right before bed so I’m not as tempted Angie! 😉
I love cheesecake and that it is healthy.
Hey Amy!
Do you know the dimensions of a single slice of cheesecake?
Just like in my vanilla pound cake recipe, you can easily figure that out by looking at the yield and the pan size. In this recipe, 16 square bars means 4 cuts per pan side, and since the pan is 8″ long and wide, each bar will be 2″ per side. 🙂 I’d love to hear what you think if you try these cheesecake bars, Nicole!
Girl! You are a baking saint! Just finding your website has ignited a new passion within me for baking! Especially the way it should be, healthy! Thank you 🙂
Question: Do the photos represent the real portion size?
Thx! xoxo
You’re so sweet Sofia — that means the world to me!! I’m truly honored! 🙂 Yes, these cheesecake bars are cut into 2″ squares, just like the serving size states! I do have a macro lens for my camera that allows me to zoom in and get really close, so that may be why they look a bit bigger. 😉 I can’t wait to hear what you think of them if you try them!
Hi, I’ve been Dying to try this recipe but I cannot find Erewhon rice cereal anywhere ????. I bought Eart’s best whole grain cereal in the ‘baby’ section at the store. I’m hoping it will work! I finally found all the other ingredients except the sweetener I found just said Vanilla (Although I have the vanilla crepe coming from Amazon. I can’t believe how difficult it was to find everything but it’s msde me even mire determined to try it ????
I’m so honored that you’re going to such great lengths to try my recipe Carolyn! That really means the world to me! 🙂 I can’t wait to hear how your cheesecake bars turn out!
could I use pineapple instead of strawberries? Also, maybe some coconut on top or in the cheesecake mixture
I really appreciate your interest in my recipe, Marie! You can definitely add shredded or flaked coconut to the filling! I don’t recommend putting it on top (unless you’re adding it after baking) because it could brown too quickly or burn. I think both fresh pineapple or pineapple canned in 100% should work. For the best results, make sure to thoroughly drain it before adding it to the filling! Too much juice will prevent the filling from setting. If you plain the diced pineapple in a colander before making the crust, it should be well drained by the time you’re ready to add it. 🙂
I’d love to hear what you think of these cheesecake bars if you try making them!