Healthy Strawberry Cheesecake Bars Recipe
These Healthy Strawberry Cheesecake Bars are so deliciously indulgent – no cream cheese required! I love making these for a sweet summertime treat. My kids are obsessed, too! Made with a wholesome almond flour crust, Greek yogurt, cashew filling, and a sweet strawberry honey topping, these bars are the perfect balance of a sweet treat and healthier ingredients!
And let’s not forget the star of the show: fresh, juicy strawberries. Bursting with vibrant color and natural sweetness, these berries add the best touch of summertime freshness to every bite. Their tangy yet sweet flavor perfectly complements the creamy cheesecake filling, creating a heavenly balance that will leave you craving more!
RELATED: Vegan Strawberry Shortcake
Ingredients
There are 3 layers in these bars: the crust, cheesecake filling, and strawberry topping. Here’s what you’ll need for this egg-free Healthy Strawberry Cheesecake Bars recipe:
Crust
- All-purpose flour (whole wheat flour or gluten-free all-purpose flour works great, too)
- Almond flour
- Salt
- Honey
- Butter (salted or unsalted butter both taste amazing in this recipe!)
- Water
Cheesecake Filling
- Greek Yogurt
- Raw Cashews
- Granulated Sugar
- Honey
- Lemon Zest
- Vanilla Extract
- Tapioca Starch (cornstarch works as well)
- Fresh Strawberries
Topping
- Fresh Strawberries
- Honey
- Tapioca Starch
How to Make Healthy Strawberry Cheesecake Bars
1. Make The Crust
Mix the crust ingredients, then press into an 8×8″ baking pan or baking dish lined with parchment paper. Bake for 15 minutes and let cool!
2. Blend The Cheesecake Filling
While the crust bakes, place all of the cheesecake filling ingredients in the blender and blend until smooth.
3. Bake
Pour the filling into the cooled pie crust and bake for another 25 minutes. Let cool!
4. Make The Topping
While the cheesecake cools, blend the topping ingredients together. Heat up the mixture in a saucepan on the stovetop until it thickens (about 8-10 minutes), then let cool and pour the strawberry sauce over the cheesecake bars.
5. Refrigerate
Refrigerate for at least 3 hours, but up to overnight. Slice into bars and enjoy!
Greek Yogurt & Cashew Cheesecake
Using Greek yogurt and raw cashews to make cheesecake is a great way to add more healthy fat and protein. I love this method for a healthier take on classic Strawberry Cheesecake Bars! The secret to success? Use a good blender, like this one, to really get a smooth cheesecake filling texture!
How To Store Strawberry Cheesecake Bars
Strawberry cheesecake bars are best stored in the refrigerator! Keep them in an airtight container in the fridge for up to 3-4 days. Cheesecake bars can also be kept in the freezer for up to 3 months! To freeze them, place a small sheet of parchment paper between each bar to keep them from sticking in an airtight container. When ready to enjoy, thaw the bars out the night before in the fridge.
More Healthy Desserts You’ll Love
- Gluten-Free Funfetti Cake
- Fudgy Tahini Brownies
- Healthy Buster Bars
- Gluten-Free Chocolate Cake w/ Tahini Chocolate Icing
- Vegan Cookie Bars (Gluten-Free)
Did you make this recipe? Be sure to give it a rating below and follow along on Instagram for more recipes and behind-the-scenes!
Strawberry Cheesecake Bars (Healthy Recipe)
Equipment
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 2/3 cup almond flour
- 1/4 teaspoon salt
- 3 Tablespoons honey
- 1/3 cup butter, melted
- 1-2 Tablespoons water
Cheesecake Filling
- 1 1/2 cups Greek yogurt
- 1 1/2 cups raw cashews
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 Tablespoon lemon zest
- 1 Tablespoon vanilla extract
- 2 Tablespoons tapioca starch
- 10 medium strawberries, tops removed
Topping
- 16 ounces strawberries, tops removed
- 2 Tablespoons honey
- 1 1/2 Tablespoons tapioca starch
Instructions
- Preheat the oven to 350 Fahrenheit.
- Line an 8×8 baking pan with parchment paper and set aside.
- In a mixing bowl, whisk together the all-purpose flour, almond flour, and salt.
- Mix in the honey and melted butter, then add 1 tablespoon of water or just enough until the dough comes together.
- If the mixture still looks too dry, add in 1-2 more teaspoons of water.
- Press the mixture into your prepared baking pan until it is even.
- Bake for 15 minutes. Remove from the oven and let cool for 5 minutes.
- Meanwhile, add all ingredients for the filling to a high speed blender and blend until completely smooth. Taste and add more sweetener if desired.
- Pour the filling on top of the crust and bake for 25 minutes.
- Meanwhile, add the 16 ounces of strawberries to a blender or food processor with the honey and tapioca and pulse to combine. You want the strawberries to look mushy.
- Transfer to a pan on the stove and heat over medium/low heat until thick, about 8-10 minutes whisking occasionally. Set aside to cool slightly.
- When the bars are done, let cool for 10 minutes, pour the sauce on top, then press on extra strawberries if desired.
- Set in the fridge for at least 3 hours or overnight.
- Slice into 16 bars and enjoy! Store in the fridge for best results.
Video
Notes
- Strawberry cheesecake bars are best stored in the refrigerator! Keep them in an airtight container in the fridge for up to 3-4 days.
- Cheesecake bars can also be kept in the freezer for up to 3 months! To freeze them, place a small sheet of parchment paper between each bar to keep them from sticking in an airtight container. When ready to enjoy, thaw the bars out the night before in the fridge.
Mama Maggie's Kitchen says:
Oh my word! I need this in my life.
Jessie says:
These are such pretty little dessert squares!
Jamie says:
This is perfect for Valentine’s Day!
Ramona Sebastian says:
An incredible recipe ( almost guilt free ) will be making it again and again. Beautiful pictures too!
Marina says:
Looks amazing! Great recipe!
Andréa Janssen says:
Delicious recipe! And how nice to have a good excuse to bake more often because it’s skinny 😉
Catherine says:
This looks so incredibly tasty!
Chef Dennis says:
I would love to try a few of those cheesecake bars they look ah-mazing
Audrey says:
These are the perfect treat for those of us who are watching our calories.
Yuliya Oleynykova says:
OMG it looks so yam and beautiful x
Christine McMichael replied:
Thanks, Yuliya!
Jeanette says:
This look very delicious 🙂
Christine McMichael replied:
Thanks, Jeanette!
[email protected] a Dash of Cinnamon says:
Yum! I love cheesecake!
Christine McMichael replied:
Me too! So good!
Catrin - theVeganista says:
Wow, these looks absolutely delicious! I have to try them out! <3
Karen @ Seasonal Cravings says:
These look so beautiful, it’s hard to believe they are skinny! Yum!