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!
Servings: 9 servings
Calories: 321kcal
Ingredients
For the Pecan Crust:
- 1 1/2 cups pecans
- 1/2 tsp cinnamon
- 2 tbsp butter or coconut oil melted
- 2 tbsp maple syrup or honey
For the Cheesecake Bars Filling:
- 8 oz cream cheese
- 8 oz plain Greek yogurt 1 cup (I used 2%)
- 1/4 cup maple syrup or honey
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 tbsp strawberry jam smooth and runny
Instructions
How to make cheesecake crust:
- 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 previously 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.
How to make strawberry cheesecake filling:
- 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 the oven and transfer to a wire rack to cool off completely. Cover with plastic wrap and refrigerate cheesecake for at least 4 hours or overnight to allow it to fully set before serving.
- Slice into 9 bars and serve.
Notes
- Store: Refrigerate leftovers covered with plastic or foil for up to 3 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.
- Other nuts: Instead of pecans, you can use almonds or walnuts.
- Make sure the jam is smooth: 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.
- Dry sweetener or sugar free cheesecake? You can use any other sugar of choice, including sugar free sweetener like erythritol.
- Low fat dairy: It will work but be prepared for less creamy results.
- Don't over bake or under bake cheesecake: Wearing oven mitts, jiggle your cheesecake bars pan, if the center jiggles slightly, your cheesecake is done. If the center sloshes, liquid breaks through or if more than a 2 inch center circle jiggles, your cheesecake is not done. Alternately, if your cheesecake is starting to crack, it has been baking too long, time to remove it from oven!
Nutrition
Serving: 1bar | Calories: 321kcal | Carbohydrates: 21g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 108mg | Fiber: 2g | Sugar: 17g