Raspberry cheesecake crumble bars
70 min · 10 g protein · 107 cals / serving
Three layers in one pan: a chewy oat base, a creamy vanilla skyr cheesecake layer and a thick layer of jammy, sharp raspberries, all under a cinnamon oat crumble. Chill them and they cut into neat bars with a cool, tangy middle.
Ingredients
Base and crumble
- generous 3/4 cup rolled oats
- 2 scoops (65 g) whey protein, vanilla
- 1 tbsp packed brown sugar
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 1 1/2 tbsp unsalted butter, melted
- 1/4 cup nonfat Greek yogurt
Cheesecake layer
- 1 1/2 cups skyr, plain
- 1/4 tsp stevia, pure stevia powder, or sweetener equal to 1/4 cup sugar
- 1/2 tsp vanilla extract
Raspberry layer
- 3 cups frozen raspberries, fresh or frozen (no need to thaw)
- 2 1/4 tbsp cornstarch
- 1/4 tsp stevia, pure stevia powder, or sweetener equal to 1/3 cup sugar
- 1 tbsp lemon juice
Steps
- Heat the oven to 350°F and line an 8 inch square pan with parchment, leaving an overhang. Toss the raspberries with the cornstarch, stevia and lemon juice and set aside.
- Mix the oats, whey protein, brown sugar, cinnamon and salt. Stir in the melted butter and the yogurt until the mixture clumps like wet sand. Press two thirds of it firmly into the pan and bake 10 minutes, until just set.
- Whisk the skyr, egg whites, stevia and vanilla until smooth and spread it over the hot base.
- Spoon the raspberries evenly over the skyr layer, then scatter the rest of the oat mixture over them in small clumps.
- Bake 30–35 minutes, until the crumble is golden, the fruit bubbles at the edges and the cheesecake layer is set (it may still wobble slightly in the very centre). Cool completely in the pan, then chill at least 2 hours before lifting out and cutting into 12 bars.
Good to know
Fresh or frozen raspberries?
Both work. Frozen go in straight from the freezer; they may need 5 minutes more in the oven to bubble.
Other fruit?
Blueberries, chopped strawberries or mixed berries all work the same way. With very sweet fruit, use a little less sweetener.
Why chill before cutting?
The cheesecake layer and the fruit set as they cool. Cut warm and they run; cut cold and you get clean bars. Keep them in the fridge for up to 4 days.
Per
- Calories
- 134
- Protein
- (38%)
- 12 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (44%)
- 16 g
- of which sugar
- 4 g
- Fiber
- 4 g
- Sodium
- 111 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1285 kcal goes into the pot and 1084 g of ingredients comes out as about 960 g of food: 134 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.