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White Bean Berry Cheesecake Bars

Creamy, fruity and luscious, these dreamy cheesecake bars have extra fibre and protein built in, thanks to the addition of beans!
Course Baking & Dessert, Cook with Meg recipes
Key Ingredient Beans
Dietary Need Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings 16 servings
Calories 272

Ingredients

Graham Cracker Crust

  • 1 1/2 cups (375 mL) graham cracker crumbs
  • 1/4 cup (60 mL) melted butter, margarine or coconut oil
  • 2 Tbsp (30 mL) granulated sugar or brown sugar

Cheesecake Filling

  • 1 cup (250 mL) cooked or canned white beans (see notes)
  • 2 Tbsp (30 mL) water, divided
  • 1 cup (250 g) cream cheese, softened
  • 1/2 cup (125 mL) plain Greek yogurt
  • 2 large eggs
  • 1/3 cup (75 mL) maple syrup or granulated sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) cinnamon
  • pinch salt

Berry Swirl

  • 1/2 cup (125 mL) store bought or homemade jam, stirred (see notes)

Instructions

  • Preheat oven to 350°F (180°C). Spray + line an 9x9-inch (23x23 cm) baking pan with non-stick spray/oil + parchment paper. This method makes it easy to take the bars out and cut. If you prefer to cut/serve directly from the pan, omit parchment paper but still grease the pan.

To make the crust

  • In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
  • Press the mixture firmly into the bottom of the prepared pan and set aside.

To make the filling

  • Add beans and 1 Tbsp (15 mL) water to a food processor and purée until smooth. Add remaining 1 Tbsp (15 mL) water if purée is not smooth. Alternatively, mash beans and 1 Tbsp (15 mL) water with a fork until soft and smooth. Add remaining water if required to get desired texture.
  • Using a stand mixer with paddle attachment OR an electric hand mixer and a large bowl, add the pureed beans, cream cheese and Greek yogurt and blend until no lumps remain.
  • Add eggs one at a time and whip until well combined.
  • Add maple syrup (or sugar), vanilla, cinnamon and pinch of salt, then blend again until very smooth.
  • Pour the cheesecake filling over prepared crust. Spoon dollops of jam on top and use a knife/toothpick to swirl. It will slightly sink to form a middle layer. You can also have extra jam on hand to top the squares for serving.
  • Bake for 30-35 minutes until set but slightly jiggly in the center. Let cool completely, then refrigerate for at least 2 hours before slicing.
  • Slice and enjoy!

Notes

  • White beans include cannellini, great northern or white kidney beans. A 19 oz (540 mL) can of beans, drained and rinsed yields 2 cups (500 mL) cooked beans. Use remaining beans in salads or chop up and add to soup, pasta sauces or smoothies for an added boost of fibre and protein!
  • Make your own jam! Cook 1/2 cup (125 mL) berries (ie. blueberries, raspberries, or strawberries), 2 Tbsp (30 mL) granulated sugar, 2 tsp (10 mL) cornstarch, and 1/2 tsp (2 mL) lemon juice over medium heat until berries break up, about 5 minutes. Remove from heat and let thicken up as it cools.

Nutrition

Serving Size: 0.0625of recipe | Calories: 272 | Total Fat: 8g | Saturated Fat: 3g | Carbohydrate: 43g | Fibre: 2g | Sugars: 18g | Protein: 6g | Cholesterol: 36mg | Sodium: 347mg | Potassium: 187mg | Iron: 2mg