Blueberry Lemon Protein Cheesecake Bars

Name: Blueberry Lemon Protein Cheesecake Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 15 slices
Ingredients: 1/2 cup oat flour; 1/2 coop Cellucor Whipped Vanilla whey protein; 1/2 coop Dymatize Elite Smooth Vanilla Casein Protein; 1/3 cup brown sugar; 2 tbsp PB2 powdered peanut butter; 1/4 tsp cinnamon; 1/2 cup Dannon Light and Fit Vanilla Greek yogurt; 1/3 cup unsweetened applesauce; 1/4 cup melted butter; 1 large egg; 1 tsp vanilla extract; 2/3 cup Fage 0% Plain Greek yogurt; 2/3 cup Chobani Blended Vanilla Greek Yogurt; 2/3 cup Philadelphia 1/3 Less Fat Cream Cheese, softened; 3 small egg whites; 2 tbsp lemon zest; 3/4 tsp lemon extract; 3/4 coop Cellucor Whipped Vanilla whey protein; 3/4 coop Dymatize Elite Smooth Vanilla Casein Protein; 1/4 cup sugar; 3/4 cup blueberries; 2 tbsp sugar; 2 tbsp water; 1 tbsp lemon juice; 1 tsp cornstarch

User Reviews

4.2

15 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
15 slices
Calories
164 kcal
Course
Dessert
Cuisine
American

Blueberry Lemon Protein Cheesecake Bars

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Crust Ingredients:

1/2 cup oat flour (60 grams)
1/2 coop Cellucor Whipped Vanilla whey protein (17 grams)
1/2 coop Dymatize Elite Smooth Vanilla Casein Protein (17 grams)
1/3 cup brown sugar (68 grams)
2 tbsp PB2 powdered peanut butter (13 grams)
1/4 tsp cinnamon
1/2 cup Dannon Light and Fit Vanilla Greek yogurt (4 fl oz)
1/3 cup unsweetened applesauce (81 grams)
1/4 cup melted butter (2 oz)
1 large egg
1 tsp vanilla extract

Cheesecake Ingredients:

2/3 cup Fage 0% Plain Greek yogurt (6 fl oz)
2/3 cup Chobani Blended Vanilla Greek Yogurt (6 fl oz)
2/3 cup Philadelphia 1/3 Less Fat Cream Cheese, softened (6 oz)
3 small egg whites (102 grams)
2 tbsp lemon zest
3/4 tsp lemon extract
3/4 coop Cellucor Whipped Vanilla whey protein (26 grams)
3/4 coop Dymatize Elite Smooth Vanilla Casein Protein (26 grams)
1/4 cup sugar (48 grams)

Blueberry Swirl Ingredients:

3/4 cup blueberries (105 grams)
2 tbsp sugar (24 grams)
2 tbsp water
1 tbsp lemon juice
1 tsp cornstarch (3 grams)

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Instructions

Pre-heat oven to 325°. Line a rimmed 9"x13" baking sheet with parchment paper, set aside.
In a small saucepan, bring blueberries, lemon juice, and 2 tbsp sugar to a boil over medium-high heat, then lower heat to continue simmering blueberries for 5 more minutes until blueberries have burst. Whisk cornstarch into water, then whisk into blueberries and return to a boil. Remove from heat and set aside in refrigerator.
Mix dry crust ingredients, then stir in wet ingredients except egg. Once combined, add egg and whisk until smooth. Pour into lined baking sheet and spread evenly. Set aside.
To a large bowl or stand mixer, add the Greek yogurts and cream cheese for the cheesecake layer. Add sugar and protein powders on top, then starting on low speed using a hand mixer or stand mixer, mix until powders are mostly incorporated. Increase speed to medium-high and blend until smooth. Add lemon extract, lemon zest, and egg whites, then continue mixing until smooth, ensuring you don't lose any lemon zest to the mixer attachments (it sticks).
Pour cheesecake mixture over crust and spread evenly. Add blueberry mixture on top of cheesecake by the spoonful, then swirl with a knife.
Bake at 325° for 25 minutes, or until edges are just golden brown and center of cheesecake barely jiggles when bumped. Allow to cool to room temperature, then refrigerate at least 4 hours before cutting.

Notes

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Nutrition Information

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Serving 80grams Calories 164kcal (8%) Carbohydrates 16g (5%) Protein 10g (20%) Fat 6g (9%) Cholesterol 35mg (12%) Sodium 103mg (4%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 12g (24%)