Raspberry Cheesecake Bars

Indulge in these raspberry cheesecake bars, featuring a rich and creamy texture, a buttery crust, a smooth cheesecake filling, and a sweet, crumbly topping, all bursting with berry flavor.

Makes 9 bars

Ingredients:

Crust and Crumble Topping:

• 1½ cups almond flour

• ¼ cup oat flour

• ½ cup powdered sugar

• ½ teaspoon salt

• ½ cup salted butter, melted

• 1 egg yolk

• 1 teaspoon vanilla extract

Cheesecake Filling:

• 8oz. package cream cheese, room temperature

• ¼ cup plain Greek yogurt

• 1 egg white

• ½ cup powdered sugar

• ½ teaspoon vanilla extract

• ½ cup fresh or frozen raspberries

Directions:

1. Preheat the oven to 325°F. Line an 8x8 inch rimmed baking pan with parchment paper.

2. Prepare the crust: In a large bowl, combine almond flour, oat flour, ½ cup powdered sugar, and salt. Add melted butter, egg yolk, and 1 tsp. vanilla extract. Stir until a crumbly dough forms.

3. Prepare the filling: In another bowl, beat cream cheese and Greek yogurt until smooth. Add egg white, ½ cup powdered sugar, and ½ tsp. vanilla extract, and beat until creamy.

4. Assemble: Press half of the crust mixture into the pan. Spread the cheesecake filling evenly over it. Break the raspberries into small pieces and sprinkle over the filling. Crumble the remaining dough evenly on top.

5. Bake for about 30-35 minutes, or until lightly golden and the center is mostly set. Allow to cool completely before cutting. Store covered in the fridge for up to 5 days or freeze for up to 2 months.