Peanut Butter Chocolate Cheesecake Protein Bars
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 16
Love cheesecake? This peanut butter chocolate cheesecake is just like the real thing, only it has no cream cheese! Made with greek yogurt, these bars are packed with protein, gluten-free, and are complete with a chocolate crust.
For the Cheesecake
  • 2 eggs
  • 2 cups non-fat greek yogurt
  • ½ cup + 2 Tbsp stevia for baking or 16-17 packets (or whatever sweetener you like... just test for sweetness level)
  • 1 Tbsp gluten free flour (if not gluten free, use all purpose)
  • ¼ cup natural peanut butter
For the Crust
  • ½ cup almond meal (ground up whole almonds)
  • 3 Tbsp ground flax seeds (I buy mine already ground)
  • ½ cup whey protein, chocolate (I used MRM natural chocolate)
  • ¼ cup unsweetened cocoa powder
  • 4 Tbsp butter, melted (could also use coconut oil, or veg oil)
  • 30 drops stevia (I used NuNaturals)
For the Garnish (optional)
  • -chopped salted peanuts
  • - chocolate drizzle (melted chocolate chips)
  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 peanut butter 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 almond meal, flax, cocoa powder, whey protein and liquid stevia.
  6. Once the dry ingredients are combined, drizzle in the melted butter and stir until its all combined.
  7. Press the chocolate 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. 45-47 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.
Serving size: 1 bar Calories: 145 Fat: 8 g Carbs: 11 g Sugar: 1.7 g Sodium: 62 mg Fiber: 3 g Protein: 9 g
Recipe by Busy But Healthy at