When you get a combination of raspberries, a cheesecake mixture and an oaty crumble base and topping, you get these gorgeous berry cheesecake bars packed full of flavour and texture. Adding in some of Bioglan’s Superberry powder gives these tasty treats a boost of colour as well extra nutrients which is always a bonus. Feel free to use blueberries, strawberries or cherries for a delicious twist. Ideal for breakfast, as a snack or even for dessert! You choose 🙂


For the base and topping – 

  • 150g gluten-free flour (I used Dove’s Farm Freee)
  • 150g rolled oats (I used Mornflake)
  • 75g sweetener (I used Natvia)
  • 75ml oil 
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 30g flaked almonds (I used Whitworths)

For the cheesecake part – 

  • 450g thick Greek natural yogurt (can be dairy-free) (I used Total Greek)
  • 4 tablespoons sweetener
  • 2 tablespoons cornflour
  • 2 tablespoons Bioglan Superberries Powder
  • 1 teaspoon vanilla extract
  • 75g frozen raspberries

Get making!

  1. Preheat the oven to 180C and grease and line a 9x9in baking tin.
  2. First make the crumble and topping: Place all of the ingredients into a blender or food processor and pulse a few times until the mixture comes together. Tip ¾ of the mixture into the base and push down in an even layer to cover. Set aside the remaining mixture and stir in the flaked almonds to save for later.
  3. Blend all of the cheesecake ingredients together (apart from the raspberries) then pour over the base. Scatter over the raspberries and bake for 15 minutes.
  4. Scatter over the crumble topping and return to the oven for a further 15 minutes until firm  and golden. Leave to cool then cut into 9-12 bars. Chill in the fridge – then enjoy!