Ingredients
Crust
1½ cups rolled oats
2 tbsp coconut oil, melted (or butter)
2 tbsp honey or maple syrup
Pinch of salt
Cheesecake Filling
8 oz (225 g) light cream cheese or full-fat Greek yogurt
½ cup plain Greek yogurt
⅓ cup honey or maple syrup
1 tsp vanilla extract
1 large egg
Raspberry Layer
1½ cups fresh or frozen raspberries
1 tbsp honey or maple syrup
1 tsp lemon juice
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
Blend oats into a coarse flour. Mix with melted coconut oil, honey, and salt.
Press crust firmly into the pan and bake for 10 minutes.
Blend cream cheese (or yogurt), Greek yogurt, honey, vanilla, and egg until smooth.
Pour filling over the crust.
In a small saucepan, simmer raspberries with honey and lemon juice for 5–7 minutes until slightly thick.
Spoon raspberry mixture over cheesecake and swirl gently.
Bake for 25–30 minutes until set.
Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
Use full Greek yogurt for extra creaminess.
Let bars chill fully for clean slices.
Sweetness can be adjusted depending on raspberries.
Store refrigerated for up to 4 days.