Healthy Raspberry Yogurt Dessert Bars

By Karyl Laeving. Updated January 16, 2026. ⭐⭐⭐⭐⭐ from 148 votes

These Healthy Raspberry Yogurt Dessert Bars are creamy, tangy, naturally sweet, and absolutely stunning. Made with protein-rich yogurt, juicy raspberries, and a wholesome oat crust, this is the dessert you make when you want something fresh, light, and still wildly satisfying.

About This Recipe

What It Is

Healthy Raspberry Yogurt Dessert Bars are a chilled, cheesecake-style dessert made without cream cheese, refined sugar overload, or complicated steps. A lightly baked oat crust supports a silky yogurt and raspberry layer that sets beautifully in the fridge or freezer.

Why It Works

Yogurt provides natural creaminess and protein, raspberries bring brightness and color, and the oat crust adds just enough structure and chew. The balance of tangy and sweet keeps every bite refreshing instead of heavy.

When To Make It

These bars are perfect for spring and summer desserts, meal-prep snacks, brunch trays, baby showers, and anytime you want a make-ahead treat that looks bakery-worthy but feels nourishing.

Healthy Raspberry Yogurt Dessert Bars

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• Author: karyl laeving
• Total Time: 4 hours 30 minutes
• Yield: 12 bars 1x

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Description

Creamy, tangy Healthy Raspberry Yogurt Dessert Bars with a wholesome oat crust. Made with Greek yogurt and real raspberries, these are naturally sweet, high-protein, and perfect for a make-ahead fridge or freezer dessert.

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Ingredients

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1 1/2 cups rolled oats (135 g)

1/2 cup almond flour (56 g)

1/3 cup honey or maple syrup (80 ml)

1/4 cup coconut oil, melted (56 g)

2 cups plain Greek yogurt, thick (480 g)

1 1/2 cups raspberries, fresh or frozen (180 g)

1 tsp vanilla extract (5 ml)

1 tbsp lemon juice (15 ml)

Pinch of fine salt (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving overhang for easy removal.

2. In a medium bowl, mix rolled oats, almond flour, sweetener, melted coconut oil, and (optional) salt until evenly combined.

3. Press mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to compact it.

4. Bake the crust for 12 to 15 minutes, until the edges are lightly golden and the center looks set. Cool completely.

5. In a blender or food processor, blend Greek yogurt, raspberries, vanilla, and lemon juice until completely smooth and bright pink.

6. Pour the raspberry yogurt mixture over the cooled crust and smooth the top with a spatula.

7. Refrigerate at least 4 hours (overnight is ideal) until fully set, or freeze 2 to 3 hours for a firmer, ice-cream-bar texture.

8. Lift out using parchment overhang, slice into bars, and serve chilled. For the cleanest cuts, wipe the knife between slices.

Notes

For best results, use thick Greek yogurt. If your yogurt looks thin or watery, strain it in a cheesecloth-lined strainer for 30 to 60 minutes before blending.

Frozen raspberries work great and often give the brightest color. If using frozen, blend a little longer.

For cleaner slices, freeze the set bars for 20 to 30 minutes before cutting.

Nut-free option: swap almond flour for oat flour (56 g).

Storage: refrigerate up to 5 days or freeze up to 2 months with parchment between layers.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking, Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 180
• Sugar: 10 g
• Sodium: 55 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 5 mg

Why You’ll Love It

• Naturally sweet with no refined sugar overload
• Creamy, cheesecake-like texture without cream cheese
• High protein and fiber for a satisfying dessert
• Freezer-friendly and perfect for make-ahead planning
• Gorgeous pink color that pops on any dessert table

Key Ingredients & Notes

Greek Yogurt (2 cups | 480 g)
Use thick Greek yogurt for best structure. Full-fat yields the creamiest bars, but 2 percent also works. Yogurt is rich in protein and probiotics, which you can learn more about from Healthline for nutritional context.

Raspberries (1½ cups | 180 g)
Fresh or frozen both work. Frozen raspberries give deeper color, while fresh offer a slightly brighter flavor. Their natural tartness balances the sweet crust beautifully.

Rolled Oats (1½ cups | 135 g)
Old-fashioned rolled oats create a sturdy but tender crust. Avoid quick oats as they bake too soft.

Almond Flour (½ cup | 56 g)
Adds richness and structure. For nut-free, substitute oat flour gram-for-gram.

Honey or Maple Syrup (⅓ cup | 80 ml)
Provides gentle sweetness. Maple syrup gives a deeper flavor, while honey keeps things light.

Coconut Oil (¼ cup | 56 g, melted)
Binds the crust and firms the bars once chilled. Refined coconut oil keeps the flavor neutral.

Vanilla Extract and Lemon Juice
Vanilla rounds out the sweetness, while lemon juice brightens the raspberries and enhances the tang.

For more guidance on baking with oats, King Arthur Baking offers excellent ingredient science that supports this recipe structure.

How to Make Healthy Raspberry Yogurt Dessert Bars

Step 1: Prepare the Pan

Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal. Lightly grease the sides.

Step 2: Make the Oat Crust

In a bowl, combine rolled oats, almond flour, honey or maple syrup, and melted coconut oil. Mix until evenly coated.

Press firmly into the prepared pan using the bottom of a measuring cup.

Step 3: Bake the Crust

Bake at 350°F (175°C) for 12 to 15 minutes, until the edges are lightly golden and the center feels set. Cool completely.

Step 4: Blend the Yogurt Layer

In a blender or food processor, combine yogurt, raspberries, vanilla extract, and lemon juice. Blend until completely smooth and vibrant pink.

Step 5: Assemble

Pour the raspberry yogurt mixture over the cooled crust. Smooth the top with a spatula.

Step 6: Chill Until Set

Refrigerate for at least 4 hours, or freeze for 2 to 3 hours, until fully firm.

Step 7: Slice and Serve

Lift out using parchment, slice into bars, and serve chilled.

Pro Tips for Success

1. Use thick yogurt. Thin yogurt will not set properly.
2. Let the crust cool fully before adding the filling.
3. Blend the raspberries thoroughly for a silky texture.
4. Chill longer for clean slices. Overnight is ideal.
5. For extra firmness, freeze briefly before slicing.
6. Wipe the knife between cuts for sharp edges.

Variations & Substitutions

• Dairy-Free: Use coconut or almond milk yogurt with thick consistency.
• Extra Protein: Add 1 to 2 tablespoons collagen or vanilla protein powder to the filling.
• Berry Swap: Substitute strawberries or blueberries for raspberries.
• Chocolate Drizzle: Finish with melted dark chocolate once set.
• No-Bake Crust: Chill the crust instead of baking for a softer texture.

If you love frozen yogurt-style treats, you may also enjoy Frozen Yogurt Berry Bites (Healthy Summer Treat) or Strawberry Protein Yogurt Bark (3 Ingredients!) for easy variations.

Serving & Storage

Serving:
Serve chilled straight from the fridge for creamy bars or slightly frozen for a firmer, ice-cream-bar texture.

Refrigeration:
Store in an airtight container for up to 5 days.

Freezing:
Freeze up to 2 months. Separate layers with parchment paper.

Reheating:
No reheating required. Thaw frozen bars for 10 minutes before serving.

Conclusion

Healthy Raspberry Yogurt Dessert Bars prove that better-for-you desserts can still feel luxurious. With their creamy texture, bright berry flavor, and make-ahead ease, they belong in your weekly rotation.

If you enjoyed this recipe, you will also love No-Bake Greek Yogurt Cheesecake Cups (High Protein) and 3 Ingredient Yogurt Berry Bark (Healthy Frozen Treat).

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