Cheesecake Protein Bars

by Kristine on January 30, 2014

in Gluten Free, Healthy "MAKEOVERS", Kid Friendly, Protein Bars, Recipes, Snacks

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One word. Love. Coincidence that is almost Valentine’s Day? I think not. I’ve fallen in love with this recipe. I think there’s a good chance you will too. How do you get the taste of cheesecake, but no cream cheese? Its possible! This is the best healthy version of cheesecake I’ve done (my other version is here), and contains the least amount of calories. Each bar is just over 100 calories and 7 grams of protein and only a couple grams of sugar. So you can easily enjoy a couple and it would be a great snack. Yep, I said snack, not dessert.

I wanted these to taste as close to as real cheesecake as possible, but not as rich and complete with the graham cracker crust. Without the graham crust, it just doesn’t taste like authentic cheesecake to me. The crust really makes it complete.

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This recipe is super easy to make, you don’t have to mess around with complicated methods like water baths. Its also super light as its made with non-fat greek yogurt, and so its not as rich and dense cream cheese. I think that’s the key in what makes this a great snack versus dessert. Yep, I said snack!

All you need is a regular 8×8 square pan or glass dish, anything that could go in the oven.

As you can see, there were already a lot of pieces missing before I got around to taking the photos.  It was that good.

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Then I had a little epiphany. What if I added a bit of jam to the top of the cheesecake? Would it be even more amazing? Why yes, yes it would. Makes it a touch more fancy, don’t you think? It doesn’t need it per sey, but it does add a nice touch.

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Since I hadn’t actually tried what I tasted like with the addition of jam…I had to take a bite.

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Mind. Officially. Blown. You really do need to make this. I mean, really. Like as in today, tomorrow, or as soon as you get home from the grocery store with the ingredients.

I used double fruit raspberry jam to top a few of my cheesecakes. Use whatever jam you like, or skip this step, as I mentioned before, its still wonderful without any fruit topping.

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Rejoice! Eat cheesecake again, as this can easily fit into any healthy lifestyle 😉

Cheesecake Protein Bars
 
Prep time
Cook time
Total time
 
Love cheesecake? This cheesecake is just like the real thing, only it has no cream cheese! Made with greek yogurt, these are packed with protein, gluten-free, and are complete with a graham cracker crust.
Author:
Recipe type: Snack
Cuisine: American
Yield: 16
Ingredients
For the filling
  • 2 cups non-fat greek yogurt
  • 2 eggs
  • 1 Tbsp gluten-free flour (or if not gluten-free, use all purpose)
  • ½ cup stevia for baking (or any dry non-sugar substitute, or 15 packets stevia)
  • 1 tsp vanilla
For the crust
  • ¾ cup graham cracker crumbs (for gluten-free, I used 7 S'morables Gluten Free Graham Crackers, pulsed to make crumbs)
  • 3 Tbsp ground flax seeds (I buy them already ground)
  • ½ cup whey protein powder, vanilla (I used Whey Gourmet)
  • 5 Tbsp butter, melted
  • 30 drops stevia (optional) (I used NuNaturals)
Instructions
  1. Preheat your oven to 300 degrees F.
  2. In a medium bowl, whisk the eggs, add in the greek yogurt and whisk until smooth. Next, add in the vanilla and whisk. Then, add in the stevia and flour a little at a time, whisking after each addition.
  3. Once the cheesecake filling is whisked until smooth, set aside
  4. Next, start the base. Mist or lightly oil an 8x8 pan.
  5. In a bowl, mix together the graham cracker crumbs, flax, whey protein and liquid stevia (if using).
  6. Once dry ingredients combined, drizzle in the melted butter and stir until its all combined.
  7. Press the graham crumb mixture evenly into the bottom of the 8x8 square pan. Ensure you pack it down firmly.
  8. Then pour over the cheesecake filling and spread it around so its even.
  9. Place in the oven and bake for approx. 45 minutes
  10. When its done, it will just start to go golden around the edges, and it will jiggle slightly in the middle shake it side to side slightly.
  11. If it still seems too liquidy in the middle, bake for a few minutes longer.
  12. Allow to cool completely, then put into the fridge and allow to chill completely.
  13. Will take 1-2 hours to completely chill in the fridge.
  14. Keep stored in the fridge with tin foil over top of the pan.
Notes
I haven't tried freezing it, but I assume it would freeze well in a sealed container for up to a month.
Nutrition
Serving size: 1 bar Calories: 130 Fat: 6 g Saturated fat: 2.9 g Carbs: 13 g Sugar: 2.6 g Sodium: 94 mg Fiber: 2 g Protein: 7 g Cholesterol: 39 mg

 

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
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  • Jen Mousseau-Trudel

    I was wondering how many do these make how many per serving??

  • mc

    Made these exactly as directed. They are great, been a long time since I enjoyed a piece of cheesecake. Thx!!

    • http://www.busybuthealthy.com Kristine Fretwell

      Thanks! SO glad you like them!

  • Sarabeth Lehsten

    HI, I made your protein cheesecake bars, substituting vanilla flavored greek yogurt, protein powder for the sugar/sweetener, and ground grape nuts and coconut oil (for the butter) for the crust. It is amazing!! So much like NY style cheesecake, but less sweet, which I love! I eat this and half an hour later I feel great! Thank you!

    • http://www.busybuthealthy.com Kristine Fretwell

      Great subs! Glad they worked out 🙂

  • http://confessionsofafrumpymommy.blogspot.com Shaunacey

    these sound great! Definitely going to bookmark!

  • Kim Kempel

    Could stevia be substituted with honey and butter with olive oil? (correct conversion of course)

    • http://www.busybuthealthy.com Kristine Fretwell

      Yes, those subs should work fine!

      Kristine Fretwell
      Busy But Healthy(tm)
      http://www.busybuthealthy.com
      Ph: 604-805-3858
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  • Jennifer Chorazy

    My husband, daughter and I loved these! We topped them with homemade strawberry jelly! Definitely making them again! Thank you for the great recipe 🙂

    • http://www.busybuthealthy.com Kristine Fretwell

      Awesome! So glad everyone liked them! Thanks for making it!

  • Kim

    These are great Christine! My husband and I have been adding fresh fruit for topping. Thanks for all your great recipes.

    • http://www.busybuthealthy.com Kristine Fretwell

      You’re welcome! Glad you like them!

  • ACorbett

    Hey Christine,

    Correct me if I’m wrong, but with 16 servings in an 8×8 pan we’re looking at the nutritionals for about a 1 inch square bar correct? Just trying to calculate the protein if I cut it into say 4 or 8 bars as my husband won’t be satisfied with just a taste!! He is a cheesecake nut so I’m looking forward to trying this one!

    • http://www.busybuthealthy.com Kristine Fretwell

      Yes, that’s correct. Nutrition is per 1 inch bar. Hope your hubby likes them 🙂

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