These healthy strawberry cheesecake bars are rich, creamy, and contain no refined sugars and a Greek yogurt based cheesecake filling!
Who said you can’t have cheesecake when you’re trying to eat healthier? If my Instant pot cheesecake bites, no-bake strawberry cheesecake, and similar healthy key lime pie bars are anything to go by… get stuck in!
Oh my goodness. As my brain is melting and hands are shaking, nearing the 30 Clean Quick Dinner Recipes eBook publication date this Sunday, I really wasn’t going to post any recipe until Sunday. Simply just because I haven’t taken pictures of any recipes in the last 10 days. Has it been that long?! Whooooaaaa.
I had wonderful Alex at home cooking for us. Yes, he is that good and all mine.:) But then I felt wrong and guilty for teasing you with my skinny cheesecake photos on Instagram and Facebook for over a month. Luckily, I managed to snap a few shots before it disappeared on New Year’s Eve.
It’s that good and foolproof – I’ve made it 3 times already. Creamy, rich, and guilt-free. No refined sugars at all.
I feel like a moron and totally breaking all rules of the food blogosphere, to post a dessert recipe after all that indulgence during the Holidays. But the truth is I didn’t overindulge and wish I had a bar or two of this goodness in front of me NOW.
So, let me tell you why I think my Healthy Strawberry Cheesecake Bars are the best in the world!:)
One, I made a pecan crust from scratch. As I do not believe graham crackers are clean food, I just used ground pecans with spices, coconut oil and a bit of agave. I experimented baking the crust for 10 minutes before pouring cream cheese filling on top, and found no real need for that. But you can do that, if you wish.
Secondly, my filling is made with more of a Greek yogurt than cream cheese. Both of them were organic and low fat, but really you can use full fat ones. By the way, I’m starting to lean towards full fat dairy products after reading Family Gone Healthy post on low fat dairy.
In fact, Greek yogurt is one of the ingredients I ALWAYS have stored in my fridge as a healthier alternative, for almond flour carrot cake, healthy chocolate cake, pumpkin cake, and healthy vanilla cupcakes. I even use it as a healthy alternative in savory recipes too; like this Mexican street corn salad, cauliflower potato salad, and French onion dip!
Thirdly, I didn’t soften the cream cheese and just blended filling ingredients together. It was fine!
Last but not least, I added only 3 tbsp of agave to the filling. So, that’s 4 tbsp total per the whole cheesecake! Plus some ridiculous 1-2 tbsp of strawberry jam. Ah-mazing!!!
By the way, about jam. I used organic strawberry jam from Costco. It had chunks of strawberries and was thick. To make it swirl easy, I pulsed it in Magic Bullet with a few tbsp of water. Worked like a charm for a toothpick art. And it was so much fun!
My kids, former-cheesecake-hater Alex and all 1cup-sugar-2packages-cream-cheese friends absolutely loved these Healthy Strawberry Cheesecake Bars!
Spicy and fragrant pecan crust complemented perfectly the smooth and creamy cheesecake filling, and strawberry jam on top was a nice bonus. I tried to make these bars plain before and they were amazing on their own. Kind of like New York style cheesecake.
Other Healthy Dessert Recipes
- No-bake peanut butter bars
- Healthy pumpkin bars
- Avocado mint fudge bars
- Apple oatmeal bars with honey
- Strawberry yogurt
- Whole wheat strawberry banana protein muffins
Healthy Strawberry Cheesecake Bars
For the Crust:
- To make the Filling: Add Filling ingredients, except the jam, into a large bowl, and beat with mixer until smooth and creamy, for about 2 minutes. Pour over crust. Drop many small drops of jam on top and swirl with a toothpick.
- Bake for 30 minutes or until the cheesecake has set and edges are lightly browned. Cool at room temperature for at least 30 minutes, and then in the fridge for 2 hours. Lift the cheesecake out of the pan by holding the flaps and cut into 9 squares.
Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- *If your jam has chunks of strawberries or is too thick, add 2-3 tbsp of water to it and puree in a small food processor or blender. This way, it will swirl easier and won't sink in the cream cheese filling.
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