Creamy cheesecake, tangy raspberries, and sweet chocolate make these raspberry cheesecake bars the ultimate sweet treat! This dairy free cheesecake is gluten free, refined sugar free, and can be made nut free & high protein.
Honestly, who doesn’t like cheesecake? I don’t think I’ve ever met someone who doesn’t! Even though I can’t eat dairy, that doesn’t stop me from making delicious, allergy friendly cheesecakes at home. My cheesecakes are also 10x easier, nut free, and higher in protein.
What’s my secret? I use dairy free yogurt as the base instead of cream cheese. Maybe you’ll tell me this isn’t really cheesecake then, but it still tastes pretty darn good! This keeps the recipe nut free as most dairy free cream cheese brands utilize nuts as the base.
I like to make the easy, healthy, lazy girl version of cheesecake which is where the use of yogurt and protein powder come in. This amps up the nutritional value, doesn’t require the use of any special water bath for baking, and keeps this recipe completely allergy friendly.
Ingredient Notes
Crust: The gluten free brownie crust is super easy to make. It is a combination of oat flour, tigernut or almond flour, and cocoa powder for the dry ingredients. You mix in some coconut oil and maple syrup and there you have it.
Filling: The filling for this cheesecake is composed of yogurt, maple syrup, eggs, pea protein, and tapioca starch.
- Yogurt: I use a vegan yogurt in this recipe. If you use a coconut yogurt, that keeps this dairy free cheesecake completely nut free too! But you can also use Greek yogurt for a higher protein option.
- Pea Protein: Yes, I add protein powder to my cheesecake! This is my secret to a thicker batter and higher protein, healthier dessert. Pea protein acts as a flour in baking, so it’s the perfect option. I have not tested any other proteins. If you use a whey based protein, I’d suggest adding 1-2 Tbsp of gluten free flour. If you do not have pea protein available, you can substitute this with 2 Tbsp of a 1:1 gluten free flour mix.
- This is my favorite Pea Protein that has no weird additives or sugars. You can use code LEMONSNLYME20 for 20% off your order!
- Eggs: I have not tested a vegan version of this recipe.
Raspberry Swirl: The raspberry swirl is super easy to make! All you do is combine raspberries and coconut sugar. You can feel free to use whatever sugar you want, but coconut sugar keeps this recipe refined sugar free. I prefer not to put the raspberry puree through a sieve as I don’t mind the seeds and prefer the extra fiber ;), but you can always do that if you want to.
Raspberry Swirl Cheesecake Bars with Brownie Crust
Ingredients
Crust
- 1/3 cup oat flour
- 1/3 cup tigernut flour or almond flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Cheesecake
- 1 cup yogurt of choice I used a vegan yogurt, feel free to use Greek yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 scoops pea protein you can also use 2 Tbsp. of gluten free flour instead
- 1 Tbsp tapioca starch
- 1/2 tsp salt
- 2 eggs
Raspberry Swirl
- 1 cup fresh or frozen raspberries if using frozen, make sure to thaw first
- 1 tsp coconut sugar
Instructions
- Preheat oven to 350F.
- Line a 9×9 inch baking dish with parchment paper and set aside.
- Whisk dry ingredients for the crust together first (flours, cocoa powder, salt). Add the wet ingredients and mix to combine until you have a dough.
- Press the crust into the bottom of your baking dish into an even layer. Set aside.
- To make the cheesecake filling, combine all ingredients together in a blender and blend until combined. You can also use a hand mixer.
- Pour batter over the crust and set aside while you make raspberry swirl.
- To make the raspberry swirl, blend together the raspberries and sugar until smooth. You have the option to put the raspberry puree through a sieve so there are no seeds, but I find this step unnecessary.
- Place dollops of the raspberry puree over the cheesecake then use a knife or chopstick to swirl the puree through the cheesecake filling until you have a nice, even swirl throughout.
- Bake the cheesecake for 50-60 minutes until the edges are just set and the middle seems almost not done, but has a slight give to it. Let the cheesecake cool to room temperature and then place in the fridge for at least 3 hours, preferably overnight.
- Slice and enjoy!
