Key Lime Cheesecake Protein Bars

by Kristine on February 17, 2014

in Gluten Free, Protein Bars, Recipes, Snacks

Key Lime Cheesecake Protein Bars_main

Since my original recipe for Cheesecake Protein Bars were such a hit, I knew it would be a great idea to do a couple variations on the base recipe.  Anything lime or key lime is a favorite in my book, and these are an amazing combo of tartness and sweetness.

Since these cheescake protein bars, don’t actually contain any cream cheese, they make a great snack. Even though they seem dessert-ish, you do have the benefits of greek yogurt, flax, whey protein and stevia in there. Anything that I can put from the “dessert” category into the “snack” category is a big win for me. It also has a decent amount of protein in each square, all while keeping the sugar low and carbs moderate.

Key Lime Cheesecake Protein Bars_2

Even though there is no cream cheese, the texture is very cream cheese-like. I don’t recommend using anything other than greek yogurt, as you really need the thickness of it. The eggs help to firm it up and help it set the cheesecake.

Key Lime Cheesecake Protein Bars_3

These bars could easily be frozen for up to a month (if they even make it to the freezer), and are best enjoyed right out of the fridge as they will need to stay chilled.

Up next I’ve got a peanut butter/chocolate version, and I’d love to hear your comments below with some other flavor suggestions.

Keep calm, and eat cheesecake (I think that will be my new motto) 😉


Key Lime Cheesecake Protein Bars
 
Prep time
Cook time
Total time
 
Love cheesecake? This key lime 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 Cheesecake
  • 2 eggs
  • 2 cups non-fat greek yogurt
  • ½ cup stevia for baking or 15 packets (or whatever sweetener you like just test for sweetness level)
  • 3 tsp lime zest
  • 4 Tbsp fresh lime juice
  • 1 Tbsp + 2 tsp gluten free flour (if not gluten free, use all purpose)
For the Crust
  • ¾ cup graham cracker crumbs (for gluten-free I used 7 S'morables Gluten Free Crackers)
  • 3 Tbsp ground flax seeds (I buy mine already ground)
  • ½ cup whey protein, vanilla (I used MRM vanilla)
  • 5 Tbsp butter, melted (could also use coconut oil, or veg oil)
  • 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 lime juice and lime zest 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 the dry ingredients are 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. 45-47 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.
Nutrition
Serving size: 1 bar Calories: 131 Fat: 6 g Saturated fat: 2.9 g Carbs: 13 g Sugar: 2 g Sodium: 94 mg Fiber: 2 g Protein: 7 g

 

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.
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  • Fernando

    For the crust, instead of graham crackers is it possible to use powdered gluten free granola?

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

      That would probably work. Granola would be a better idea than just plain oats. I tried plain oats in my original recipe trial and it wasn’t good. The crust tasted very much like raw oats. But I think ground granola would work much better!

  • Kristy

    YUM! Just made these. I brought some into work and they were a hit. Tastes just like cheesecake without the guilt. THANKS!

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

      Great! So glad you enjoyed them! 🙂 Thanks for reporting back.

  • Jennifer Chorazy

    I loved these! I’ve made both these and the original recipe. Both really good, but these are my fav! Can’t wait to try the peanut butter flavor! Thanks for the great recipe!

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

      Awesome, glad you like them! I’m finding it hard to decide which I like best…haha. 🙂

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