RASPBERRY CAROB CHEESECAKE BARS
Category
Healthy Treat
Servings
24
Prep Time
20 minutes
Cook Time
35 minutes
Author:
Missy J’s
Enjoy these delectable Raspberry Carob Cheesecake Bars guilt-free, savoring every mouthful of this wholesome and delightful dessert. Perfect for sharing with friends and family or simply treating yourself to a moment of sweet bliss.
Ingredients
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3/4 cup melted butter or coconut oil
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1 1/4 cups whole wheat pastry flour or gluten free flour mix
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1/2 cup Missy J’s Roasted Carob Powder
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1/4 cup coconut sugar or allulose
1 1/2 cups fresh or frozen raspberries
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3 tbsp coconut sugar or allulose
16oz cream cheese, softened
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1/3 cup coconut sugar or allulose
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1 tsp vanilla
2 large eggs, room temperature
1/3 cup carob chips, plus more for sprinkling on top if desired
RASPBERRY CAROB CHEESECAKE BARS
Carob Shortbread Crust
Raspberry Topping
Cheesecake Filling
Directions
RASPBERRY CAROB CHEESECAKE BARS
Carob Shortbread Crust
Preheat oven to 350°F.
Melt butter or coconut oil in a medium sized bowl.
Mix flour, carob powder, and sugar with butter until a crumbly dough comes together.
Pat the mixture evenly into a 9x13 pan and bake for 12-15 minutes until puffed up. Be careful not to over bake and burn your crust. Let cool slightly before topping with cheesecake filling.
Raspberry Topping
While your crust is baking, make your raspberry topping by adding raspberries and coconut sugar to a small pot. Bring it to a simmer and smash the berries as it cooks. Let it simmer for about 4-5 minutes until the berries have separated and it looks syrupy.
Pour raspberry mixture through a fine mesh strainer to remove the seeds. Take a spoon and push as much syrup through the strainer as you can.
If you like the texture of raspberries you might want to add a little bit of the seeds back into your raspberry syrup. Chill in fridge or freezer while you make the cheesecake filling. Make sure you didn’t leave your crust in the oven.
Cheesecake Filling
With a hand mixer or in a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl.
Add coconut sugar and beat another 2 minutes, scraping down bowl halfway through.
Add vanilla and eggs, one at a time, mixing on low speed until each egg is incorporated. Scrape down bowl.
Add carob chips and mix to combine.
Assemble and bake the cheesecake
Pour the cheesecake batter onto the pre-baked crust. Drizzle the raspberry sauce on top of the batter and swirl with a toothpick if desired.
Sprinkle carob chips on top (Optional but highly recommended).
Bake until the sides are puffy and golden, and the center is still slightly jiggly, about 30-35 minutes.
Remove from the oven and cool to room temperature, then refrigerate for 4 hours before slicing.
Store any remaining bars in the fridge for up to a week.