Ingredients

8 digestive biscuits (118g) or substitute equal weight oats or a different biscuit

20 g soy protein crisps (optional, substitute for 1 extra biscuit or equal parts oats)

30 g light butter (normal butter or oil can be used)

1 tbsp milk

250 g light cream cheese

350 g yogurt (vanilla or plain)

2 eggs

100 g granulated zero calorie sweetener or any granulated sweetener of choice

60 g vanilla protein powder (substitute cornstarch or flour if preferred)

2 tsp vanilla extract

1 lemon, juiced

1 lemon, zested

150 g raspberries (fresh or frozen)

Instructions

Step 1: Preheat your oven to 160°C (320°F). Line a brownie pan with parchment paper.

Step 2: Place the digestive biscuits and soy protein crisps (if using) into a food processor and blend for 10–30 seconds until finely crushed.

Step 3: Add the melted butter to the crushed mixture and mix until it forms a slightly sticky crumble.

Step 4: Press the base mixture evenly into the lined pan using the back of a spoon or your hands. Bake for 10 minutes, then let it cool.

Step 5: In a medium bowl, whisk together the cream cheese, yogurt, eggs, sweetener, protein powder, vanilla extract, lemon juice, and zest until smooth and no clumps remain. Avoid over-mixing.

Step 6: Add a handful of raspberries over the cooled base, pour half the cheesecake batter on top, then add more raspberries and the remaining batter. Sprinkle extra raspberries on top.

Step 7: (Optional) Place the pan inside a larger baking dish filled with hot water, so the water reaches about 1 inch up the sides of the pan for gentle baking.

Step 8: Bake for 30–40 minutes. Baking for 30 minutes gives a creamier texture; 40 minutes results in a firmer bar.

Step 9: Let the bars cool slightly, then refrigerate for at least 5 hours before cutting into 12 equal slices and enjoying.

Tips & Variations

If substituting the sweetener, ensure it has a 1:1 sweetness ratio to sugar to maintain the recipe’s balance.

For a dairy-free version, use plant-based cream cheese and yogurt alternatives, and replace butter with coconut oil or a plant-based spread.

Try adding a handful of chopped nuts to the base for extra crunch and flavor.

Frozen raspberries work well, just thaw slightly before layering to avoid sogginess.

FAQs

Can I use regular sugar instead of sweetener?

Yes, you can substitute regular granulated sugar in the same quantity, but the bars will have more calories and a sweeter taste. Adjust the quantity to your preference.

What if I don’t have vanilla protein powder?

You can replace the vanilla protein powder with cornstarch or all-purpose flour to help thicken the mixture. Keep the same weight measurement for substitution.