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Enjoy a rich, indulgent dessert without sacrificing your health goals with these Strawberry Cheesecake Bars. They’re made with cream cheese, zero-calorie sweetener, and strawberry preserves for a decadent treat with only 204 calories per square.
A few simple swaps make these rich cheesecake bars the perfect way to enjoy your dessert without overindulging in sugar. They are sweetened naturally with maple syrup and applesauce alongside a zero-calorie sweetener.
Each bar has 4 grams of protein from the egg whites and whole wheat flour. Take these to share with friends, or keep them in the freezer for a little dessert whenever the mood strikes.
If you like unique strawberry recipes, you will love my strawberry green tea and strawberry energy bites!
Why You’ll Love This Recipe
- Indulgent, But Fits Goals: These low-calorie cheesecake bars taste as decadent as any cheesecake, but lower in calories and higher in protein.
- No Special Equipment Needed: No need for a springform pan, water bath, or any fancy tools! These bars come together in 20 minutes using a mixer and an oven.
- Perfect Make-Ahead Dessert: After you prepare these bars, they rest in the refrigerator overnight, so they are great for making ahead of time for parties or holidays.
Table of Contents
Ingredients
- Egg Whites: Whipped egg whites help the crust hold its structure. They are also a great source of protein without adding extra fat.
- Zero Calorie Sugar: Use any zero calorie granulated sugar, like Truvia, Splenda, or granulated monkfruit.
- Applesauce: Unsweetened applesauce adds moisture and natural sweetness to the crust of your cheesecake.
- Maple Syrup: Not only is maple syrup packed with natural sweetness, but it also has a rich flavor that makes this dessert taste more indulgent without processed sugar.
- Cream Cheese: You can’t have a cheesecake without cream cheese! I use Greek yogurt cream cheese which works well if you’re sensitive to lactose like me.
- Strawberry Preserves: Keep these strawberry cheesecake bars easy to make by using sugar-free strawberry preserves instead of cooking down fresh strawberries.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make It Gluten-Free: This recipe calls for whole wheat pastry flour, but if you need it to be gluten-free, you can use a 1:1 gluten-free flour.
- Try Dairy-Free: While Greek yogurt cream cheese will help those with lactose sensitivity, you may need a totally dairy-free alternative. Use dairy-free cream cheese; Kite Hill is a great option for a truly dairy-free cheesecake.
- Use Different Berries and Fruit: Try making these cheesecake bars with a different fruit, like cherries, blueberries, raspberries, or blackberries. I’ve also made apple cinnamon cheesecake bars!
How to Make Strawberry Cheesecake Bars
These healthy strawberry cheesecake bars are the perfect indulgent dessert for a dinner party, celebration, or just a weeknight treat. You’ll need to preheat your oven to 350°F and prepare an 8-inch by 8-inch baking dish using parchment paper.
Place one sheet of parchment paper horizontally across the pan, then another vertically, with paper hanging over the sides.
- Step 1: Whip the Egg Whites. Place the egg whites in a large mixing bowl, then use a hand mixer to beat them together until they form stiff peaks.
- Step 2: Add Sugar and Wet Ingredients. Add the low-calorie sugar, vanilla, applesauce, maple syrup, and olive oil to the egg whites. Fold them together until they are just combined.
- Step 3: Add the Flour. Fold the flour and salt into the crust mixture. Then transfer it to the prepared baking dish. Smooth the top into an even layer with a spatula. Place the crust in the oven and bake it at 350°F for 30 minutes until the edges turn golden brown.
- Step 4: Whip the Cream Cheese. While the crust is baking, add the cream cheese and 3 teaspoons of zero-calorie sweetener to a mixing bowl. Whisk it until smooth, either by hand or using a hand mixer.
- Step 5: Spread Cream Cheese. Remove the crust from the oven and let it cool for 5 minutes. Spread the cream cheese over the crust while it’s still warm, but not hot.
- Step 6: Add the Strawberry Preserves. Place random dollops of strawberry preserves over the cream cheese. Use a toothpick to swirl the preserves into the cream cheese. Chill the cheesecake for 8 hours, or overnight, covered in the refrigerator. Lift the cheesecake out of the baking dish using the parchment paper and cut it into bars.
Expert Tips
- Use Room Temperature Cream Cheese: Let the cream cheese sit at room temperature to soften. The softened cream cheese is easier to whip smooth without any clumps.
- Warm the Knife for Clean Slices: Place a knife in warm water, then dry it with a paper towel. Use a warm knife to cleanly slice the cheesecake into bars.
- Storage Directions: Store the low-calorie strawberry cheesecake bars in an airtight container in the refrigerator for up to 5 days. You can also store the bars in the freezer for up to 3 months. Just thaw frozen bars in the refrigerator for 24 hours before eating them.
Serving Suggestions
These lighter strawberry cheesecake bars are the perfect easy dessert! They are sweet, tangy, chilled, and delicious. Take them to a summer barbecue, dinner party, or just enjoy them at home for dessert anytime the mood strikes.
- Make these berry cheesecake bars for a dinner party dessert after serving this high-protein baked ziti with cottage cheese instead of ricotta.
- Serve these bars alongside delicious dips and snacks, like my healthy pinto bean dip, at your next backyard cookout.
- Since these bars need to chill overnight, they are a great dessert to pair with a crockpot meal, like easy chicken shawarma, the next day.
Strawberry Cheesecake Bars Recipe FAQs
Your cheesecake bars didn’t set because they were too warm. Be sure to chill them overnight, and if they are still warm, try chilling them a bit longer. Also, don’t spread the cream cheese over a hot crust, just a warm one.
If your crust sank in the middle, then there probably wasn’t enough structure. The egg whites provide the structure, so be sure to whip them into stiff peaks so they hold their shape.
The crust for this cheesecake dessert can turn tough and dense if you overmix the batter. Be sure to stop mixing once everything is just combined to avoid overmixing.
More Healthy Cream Cheese Dessert Recipes
If you tried this Strawberry Cheesecake Bars recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Strawberry Cheesecake Bars
Ingredients
- 2 large Egg Whites
- ¾ cup Zero Calorie Granulated Sugar, I used Truvia
- 2 teaspoons Vanilla Extract
- ¼ cup Unsweetened Applesauce
- ⅛ cup Maple Syrup
- ½ cup Olive Oil, or oil of choice
- ¼ teaspoon Salt
- 1 cup Whole Wheat Pastry Flour
- 5 ounces Low Fat Cream Cheese, or Greek cream cheese
- 3 teaspoons Zero Calorie Granulated Sugar, or sweetener of choice
- ⅓ cup Sugar Free Strawberry Preserves, or jam
Instructions
- Preheat oven to 350 F. Prepare an 8-inch by 8-inch baking dish with parchment paper placing it horizontal and vertical hanging over the sides of the dish for easy removal.
- Using a hand mixer, beat the eggs whites together in a large mixing bowl until stiff peaks form.
- Add the the sugar, vanilla, applesauce, maple syrup and oil to the eggs and fold until just combined.
- To the batter, fold in the salt and flour. Do not over mix. Transfer the batter to the prepared baking dish and smooth with a spatula in an even layer.
- Place in the oven and bake at 350 F for 30 minutes until the edges are brown.
- While the crust is baking, add the cream cheese and 3 teaspoons of zero calorie sweetener to a bowl and whisk together well.
- After you remove the crust from the oven, spread the cream cheese evenly over it. It should spread easily as the crust is warm.
- Next add the strawberry preserves to the top, placing random dollops of it all over. Then using a toothpick swirl the preserves into the cream cheese.
- Chill 8 hours in the refrigerator covered, overnight is best. When you're ready to eat, lift the parchment paper up to remove the bars from the dish and slice into bars.
Video
Notes
- Use a warm knife, dipped in warm water and dried, to cut the cheesecake cleanly into bars.
- Soften the cream cheese to room temperature to blend it smoothly for the cheesecake.
- Freeze these dessert bars for up to 3 months. Thaw them in the refrigerator for 24 hours before enjoying them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, Is there a substitute for the applesauce? Also in case of the liquid stevia can I use coconut sugar/powdered stevia? If yes what would be the quantities of the same? Really amazing recipe!
The only substitute I can think of for the applesauce would be more maple syrup. I haven’t tested it, but it may be really sweet with that substitution. You would not need the stevia if you were to do that.
Sorry for the miss spellings of New York and Cheesecake.
I grew up in N. YOU. as a child, and remember fondly, my aunt or uncle bringing Chest cake to our home. Strawberries just adds that special touch. Thanks so much, I will make these this weekend.
I don’t like cheesecake, but I would love these. I’m glad (though sad) that they are finding out more and more about what is causing the tummy troubles. I just want you to feel well!
I am hopeful that more will be learned in coming years so people don’t have to go through the things you & I have.
I’m a fan of strawberries and I’m a fan of cheesecake, so this is pinned!
Plus when Lynne and I were in Vegas two years ago I discovered The Cheesecake Factory (it’s not in the UK – YET!) and made several visits. In fact daily ones over our week’s stay. Ha ha!
I can’t believe that! You guys will certainly love this then!
Um yes I will be putting these on my list of wonderfulness!
Gurl…so wished you lived closer!
Sounds like the perfect way to indulge with a lighter treat! Love these!
Thanks Blair. Indulge indeed!
Uhh, yes please! These look SO amazing! Cheesecake is my favvvorite, and I love this healthier version!
Thanks Morgan!
It’s been so so long since I had cheesecake from the Cheesecake Factory -thanks to my lactose intolerance! So – thank you so much for this – a little elbow grease is nothing compared to a sweet creamy decadence of a lactose free cheesecake! These bars look fantastic – I haven’t used liquid stevia but now I must!
You will love! Lactose friends unite. 🙂
These look so yummy! I actually don’t remember a time that I didn’t know about my lactose issues since my mom found out when I was a year old, of course my other intolerances weren’t discovered until over 30 years later, and really still learning!
I’m surprised they didn’t figure it out right away because I could not tolerate diary from day one. I’m guessing it wasn’t thought about that much almost 40 years ago now. And you’re right, who knows what else we’re both dealing with and don’t know about!