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Lemon Cheesecake Protein Bars

Lemon Cheesecake Protein Bars for Guilt-Free Indulgence

Lemon Cheesecake Protein Bars are a guilt-free indulgence packed with protein and flavor, perfect for satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 18 minutes
Chilling Time 2 hours
Total Time 2 hours 33 minutes
Servings: 9 squares
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Almond Flour Provides a nutty base and crunchy texture; substitute with hazelnut flour for a different flavor.
  • 1 scoop Orgain Organic Vanilla Protein Powder Adds sweetness and boosts protein content; any similar vanilla protein powder works well.
  • 1/4 cup Lakanto Monkfruit Sweetener A low-carb sweetener that minimizes sugars; feel free to use erythritol or stevia as alternatives.
  • 1/4 cup Coconut Oil (Melted) Binds the crust ingredients and adds richness; you can also use unsalted butter if preferred.
For the Filling
  • 1 cup Fat-Free Plain Greek Yogurt Gives creaminess while being low in calories; regular yogurt can be used but will increase fat content.
  • 8 oz Reduced Fat Cream Cheese Ensures a creamy filling without too many calories; regular cream cheese can be swapped for a richer taste.
  • 1.5 Tbsp Lemon Zest Enhances lemon flavor; fresh zest is recommended for the brightest taste.
  • 1/3 cup Lemon Juice Provides tanginess and moisture; fresh juiced lemons are preferred for the best flavor.
  • 1 tsp Vanilla Extract Adds depth and aroma to the filling; using pure vanilla extract will always yield the best results.

Equipment

  • mixing bowl
  • Baking pan
  • Blender or Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grab a mixing bowl. Combine almond flour, Orgain Organic Vanilla Protein Powder, Lakanto Monkfruit Sweetener, and melted coconut oil. Mix these ingredients together until the texture resembles coarse crumbs.
  2. Lightly grease a 13 x 9 inch baking pan, then pour the crust mixture into it. Spread and firmly press the mixture evenly into the bottom of the pan. Bake in the preheated oven for 10-12 minutes, or until golden brown.
  3. In a blender or food processor, combine reduced-fat cream cheese, fat-free Greek yogurt, more Lakanto Monkfruit Sweetener, lemon zest, lemon juice, vanilla extract, and a scoop of protein powder. Blend on medium speed until the mixture is smooth and creamy.
  4. Once your crust has cooled, pour the smooth lemon filling over it, spreading it evenly with a rubber spatula.
  5. Return the pan to the oven and bake for 15-18 minutes, checking for doneness when the filling is set but still slightly jiggly in the center.
  6. Once cooled, cover the pan and refrigerate the bars for at least 2 hours. When ready to serve, cut into 9 squares and enjoy these chilled bars.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 10gProtein: 10gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Allow the bars to cool completely before chilling them. These bars taste even better the next day as the flavors meld.

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