Here's the recipe for Skinny Raspberry Cheesecake Bars:
Ingredients:
For the crust:
1 cup almond flour
2 tbsp. coconut oil melted
1 tbsp. Honey or maple syrup
1/4 tsp. salt
For the cheesecake filling:
8 oz. reduced-fat cream cheese, softened
1/4 cup plain Greek yogurt
1/4 cup honey or maple syrup
2 eggs
1 tsp. vanilla extract
1/2 cup fresh raspberries, mashed
Instructions:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, combine the almond flour, melted coconut oil, honey or maple syrup, and salt.
Press the crust mixture evenly into the bottom of the prepared baking pan.
Bake for 10-12 minutes or until the crust is lightly golden.
In a separate mixing bowl, beat together the cream cheese, Greek yogurt, honey or maple syrup, eggs, and vanilla extract until smooth.
Fold in the mashed raspberries until well combined.
Pour the cheesecake filling over the baked crust.
Bake for 20-25 minutes or until the cheesecake is set.
Remove from the oven and let cool for 10-15 minutes before refrigerating for at least 2 hours or until completely chilled.
Once chilled, slice the cheesecake into bars.
Serving size:
This recipe makes approximately 12 bars, with each serving being one bar. However, the exact serving size may vary depending on individual preferences and appetites. Adjust the recipe quantities as needed to suit your specific needs.
