Healthy  Strawberry Cheesecake  Bars

Creamy, portable Healthy Strawberry Cheesecake Bars are bursting with flavor from a fruity jam swirl and gluten free pecan crust. Guilt free dessert, lower in fat with no refined sugar!

For the Pecan Crust: Pecans Cinnamon Butter or coconut oil Maple syrup or honey For the Cheesecake Bars Filling: Cream cheese Greek Yogurt Maple syrup or honey Eggs Pure vanilla extract Strawberry jam

Ingredients You Need

Preheat oven to 350 degrees F and line 8 x 8 square baking dish with unbleached parchment paper, leaving some for overhang. Set aside.


In a food processor, add pecans and process until finely ground. Add cinnamon, melted butter, maple syrup and process until just combined.


Transfer to prepared pan, level with spatula and press with hands into uniform packed layer. Bake for 10 minutes and remove from the oven to cool off to room temperature.


Reduce oven heat to 325 degrees F. In a large bowl, add cream cheese, yogurt and maple syrup. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.


Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.


Pour filling over baked crust. Drop small drops of jam into cheesecake filling.


Swirl with a toothpick to create design. Bake for 40-50 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.


Remove cheesecake from oven, transfer to a wire rack to cool completely. Cover with plastic wrap and refrigerate for 4 hours or overnight to allow it to fully set.


Sliced into 9 bars  and serve.


Refrigerate leftovers covered with plastic or foil for up to 3 days. Freeze up to 3 months. Thaw in fridge overnight.


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