These healthy raspberry swirl cheesecake bars are creamy, lightly sweet, and perfectly balanced with a bright berry swirl. Made with wholesome ingredients and baked into easy-to-slice bars, they deliver classic cheesecake flavor in a lighter, feel-good form that works for everyday treats or special occasions.
Why You’ll Love This Recipe
These cheesecake bars are rich and satisfying without feeling heavy. The natural tartness of raspberries cuts through the creamy filling, while the lighter crust adds texture without overpowering the dessert. They’re easy to make ahead, simple to slice, and ideal for sharing. You also get all the indulgence of cheesecake with more balanced ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
whole wheat graham cracker crumbs – 1 1/2 cups
finely ground almonds – 1/4 cup
coconut oil, melted – 3 tablespoons
honey – 2 tablespoons
fine sea salt – 1/8 teaspoon
For the raspberry swirl
fresh or frozen raspberries – 1 cup
honey – 2 tablespoons
lemon juice – 1 teaspoon
For the cheesecake filling
reduced-fat cream cheese, softened – 16 ounces
plain Greek yogurt – 1 cup
honey – 1/2 cup
large eggs – 2
vanilla extract – 2 teaspoons
cornstarch – 1 tablespoon
fine sea salt – 1/8 teaspoon
Directions
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
In a medium bowl, mix the graham cracker crumbs, ground almonds, melted coconut oil, honey, and salt until evenly combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
In a small saucepan over medium heat, combine the raspberries, honey, and lemon juice. Cook for 5 to 7 minutes, stirring often, until the berries break down and the mixture thickens. Remove from heat and let cool.
In a large bowl, beat the cream cheese until smooth. Add the Greek yogurt and honey, mixing until fully combined. Beat in the eggs one at a time, followed by the vanilla extract, cornstarch, and salt. Mix just until smooth.
Pour the cheesecake filling over the cooled crust and spread evenly. Spoon small dollops of the raspberry mixture over the top, then gently swirl with a knife.
Bake for 38 to 42 minutes, until the center is just set and no longer jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes. Remove and cool completely at room temperature, then refrigerate for at least 3 hours before slicing.
Servings and timing
Servings: 12 bars
Prep time: 20 minutes
Cook time: 45 minutes
Cooling and chilling time: 3 hours 30 minutes
Total time: about 4 hours 35 minutes
Variations
You can swap raspberries for strawberries, blueberries, or blackberries using the same measurements. For a citrus twist, add finely grated lemon zest to the cheesecake filling. If you prefer a nut-free crust, replace the ground almonds with additional graham cracker crumbs.
Storage/Reheating
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. These bars are best enjoyed chilled and do not require reheating.
FAQs
Can I use full-fat cream cheese instead of reduced-fat?
Yes, full-fat cream cheese will work and will result in a richer, creamier texture.
Can I make these cheesecake bars ahead of time?
Yes, they are perfect for making a day in advance since chilling improves the texture and flavor.
Do frozen raspberries work for the swirl?
Frozen raspberries work just as well as fresh and do not need to be thawed first.
How do I know when the cheesecake is done baking?
The edges should be set while the center has a slight wobble that firms up as it cools.
Can I reduce the sweetness?
You can slightly reduce the honey in both the filling and swirl, but avoid cutting too much to maintain texture.
What can I use instead of honey?
Pure maple syrup can be used in equal amounts for a slightly different flavor.
Why did my cheesecake crack?
Cracks can happen from overbaking or sudden temperature changes. Cooling gradually in the oven helps prevent this.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan, increasing the bake time by about 10 to 15 minutes.
Are these bars gluten-free?
They are not gluten-free as written, but gluten-free graham crackers can be used.
Can I slice the bars cleanly?
For neat slices, chill thoroughly and wipe the knife clean between each cut.
Conclusion
Healthy raspberry swirl cheesecake bars are a delicious way to enjoy a classic dessert with a lighter touch. Creamy, fruity, and perfectly portioned, they’re ideal for entertaining, meal prep, or whenever a sweet craving hits. Once you try them, they’re sure to become a repeat favorite.
Creamy, fruity, and perfectly portioned, these healthy raspberry swirl cheesecake bars combine a lighter cheesecake filling with a tangy berry swirl and wholesome crust—ideal for guilt-free indulgence.
Ingredients
For the crust:
1 1/2 cups whole wheat graham cracker crumbs
1/4 cup finely ground almonds
3 tablespoons coconut oil, melted
2 tablespoons honey
1/8 teaspoon fine sea salt
For the raspberry swirl:
1 cup fresh or frozen raspberries
2 tablespoons honey
1 teaspoon lemon juice
For the cheesecake filling:
16 ounces reduced-fat cream cheese, softened
1 cup plain Greek yogurt
1/2 cup honey
2 large eggs
2 teaspoons vanilla extract
1 tablespoon cornstarch
1/8 teaspoon fine sea salt
Instructions
Preheat oven to 165°C (325°F). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
Mix graham cracker crumbs, ground almonds, melted coconut oil, honey, and salt. Press into bottom of the pan. Bake for 10 minutes, then let cool slightly.
In a small saucepan, combine raspberries, honey, and lemon juice. Cook over medium heat for 5–7 minutes until thickened. Let cool.
In a large bowl, beat cream cheese until smooth. Add Greek yogurt and honey. Beat in eggs one at a time, then mix in vanilla, cornstarch, and salt until just combined.
Pour cheesecake filling over crust and spread evenly. Dollop raspberry mixture on top and swirl with a knife.
Bake for 38–42 minutes until center is just set. Turn off oven, crack the door, and let cool for 30 minutes. Then cool completely at room temperature.
Refrigerate at least 3 hours before slicing and serving.
Notes
Use maple syrup instead of honey if preferred.
Chill thoroughly and wipe knife between cuts for clean slices.
Swap raspberries for strawberries or blueberries.
For a nut-free crust, use more graham cracker crumbs in place of almonds.
Store in fridge for 5 days or freeze for up to 2 months.
