Healthy Raspberry Almond Cheesecake Bars
Yields: 16 bars
These creamy cheesecake bars are perfect for spring, summer, or anytime you’re craving something sweet and fruity! They’ll keep for at least a week if stored in an airtight container in the refrigerator.
  • for the crust
  • 2 ½ cups (75g) crisp brown rice cereal
  • 1 tbsp powdered stevia, or adjusted to taste
  • 3 tbsp (48g) NaturallyMore Roasted Almond Butter
  • 2 tbsp (30mL) nonfat milk
  • for the filling
  • 1 cup (240g) plain nonfat Greek yogurt
  • 8 oz (226g) light cream cheese, well softened (see Notes)
  • 2 large egg whites, room temperature
  • 1 ½ tsp almond extract
  • 1 ½ tsp vanilla crème stevia, or adjusted to taste
  • 2 tbsp (16g) cornstarch
  • 1 ¼ cups (175g) fresh raspberries, diced (about 1 pint)
  1. Preheat the oven to 300°F, and coat an 8”-square baking pan with nonstick cooking spray.
  2. To prepare the crust, add the cereal to a blender or food processor, and pulse until they’re fine crumbs. Transfer the crumbs to a bowl, and stir in the powdered stevia. Add in the almond butter, and cut it into the crumbs with the back of a fork. Add in the milk, cutting it into the mixture with the back of a fork until all of the ingredients are fully incorporated.
  3. Gently press the mixture into the bottom of the prepared pan with a spatula. Bake at 300°F for 13-16 minutes or until firm. Cool completely to room temperature.
  4. To prepare the filling, beat the Greek yogurt and cream cheese with an electric mixture on low until smooth and creamy. Beat in the egg whites, almond extract, and vanilla crème stevia until completely incorporated. Beat in the cornstarch. Gently fold in the raspberries with a spatula or a spoon.
  5. Spread the filling on top of the cooled crust. Bake at 300°F for 18-21 minutes or until the filling barely jiggles when shaken. Cool completely to room temperature. Once cooled, place a piece of plastic wrap on top of the cheesecake, ensuring that it completely touches the top of the cheesecake, and chill for at least 3 hours before slicing and serving to allow the cheesecake bars to fully set.
Notes: Regular crisp rice cereal may be substituted for the brown rice cereal.

This is the powdered stevia that I used in the crust. If you prefer, 2 tablespoons of granulated sugar, brown sugar, or coconut sugar may be substituted.

NaturallyMore’s Roasted Almond Butter is made with simple, good-for-you ingredients like California almonds, flaxseeds, and probiotics that promote good gut health. It tastes incredible too! If you can’t find it in any of these stores near you, you can find it online here.

Any milk may be substituted for the nonfat milk.

I used tub-style fat-free cream cheese in these cheesecake bars. Greek yogurt cream cheese, Neufchâtel cream cheese (⅓-less fat), or regular cream cheese may be substituted. Make sure the cream cheese is well softened!

This is the kind of vanilla crème stevia that I use, and I get mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!) If you prefer, 10-12 tablespoons of granulated sugar or 6 tablespoons of this powdered stevia may be substituted for the vanilla crème stevia.

Frozen raspberries that have been completely thawed and patted dry of excess moisture may be substituted for the fresh.

{gluten-free, clean eating, low fat, low calorie, sugar-free, low carb, higher protein}
Recipe by Amy's Healthy Baking at