Churro Protein Cheesecake Bars
User Reviews
5
Churro Protein Cheesecake Bars
Description
The Churro Protein Cheesecake Bars feature a base and top layer made from crescent roll dough, pressed and flattened to create a pastry crust. Sandwiched in between is a smooth mixture of cream cheese, Greek yogurt, egg, vanilla, vanilla protein powder, and sweetener, which bakes into a protein-enriched cheesecake filling. After baking, a cinnamon and sugar blend is sprinkled on top to replicate the classic churro flavor. Cooling and refrigeration firm up the bars for slicing.
This combination provides a creamy yet slightly firm texture from the cheesecake filling, with a lightly crispy, golden-brown crust. The topping offers a cinnamon sweetness reminiscent of churros, elevating the flavor profile without overwhelming. The protein powder adds nutritional value without altering the core cheesecake texture.
The bars can be served as a snack or dessert and store well in the refrigerator. They can also be frozen individually, wrapped tightly, and thawed when needed, providing a convenient, macro-friendly treat option. Using any fat content cream cheese or Greek yogurt variants affects the macros but works similarly in this recipe.
For best results, seal seams on the dough layers to prevent leakage and bake until edges are golden brown. Allow them to cool fully and chill before slicing to maintain shape and texture.
Ingredients
For the Churro Dough:
- 1 (8-oz.) crescent rolls
- 1 Tbsp cinnamon
- 2 Tbsp sugar 24g
For the Cheesecake Filling:
- 8 oz. cream cheese fat-free, light, full-fat
- 3/4 cup Greek yogurt nonfat, 2%, whole, plain, 170g
- 1 egg large
- 1 tsp vanilla extract pure
- 1/4 cup protein powder 30g, vanilla
- 1/4 cup granular sweetener or sugar, or other sweetener of choice, Swerve brand, 48g
Instructions
- Preheat the oven to 350 degrees F. Spray a 8x8" baking dish with cooking spray. Using your hands, press 4 of the crescent rolls into the bottom of the dish. Try to seal the seams as much as possible.
- In the bowl of a stand mixer (or with a hand mixer), combine the cream cheese, yogurt, egg, vanilla, protein powder, and sweetener until smooth. Spread the cheesecake mixture over the bottom layer of crescent rolls.
- Flatten out the remaining four crescent rolls to form a crescent roll sheet that is the same size as the one on the bottom. You can do this by flattening out between two pieces of parchment paper or by using a rolling pin. Gently place dough on top of the filling.
- In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar mixture all across the top.
- Bake for 25-30 minutes, or until the cheesecake bars start to become golden brown along the edges.
- Let cool completely to room temperature. Then store in the fridge for 2-3 hours to set before slicing. Best if you let them sit overnight!
Notes
- Store bars in an airtight container in the refrigerator to maintain freshness.
- Freeze individual bars wrapped tightly for up to 2-3 months for easy grab-and-go snacks.
- Use any fat content of cream cheese or Greek yogurt to match your nutritional preferences; macros will vary accordingly.
- Ensure seams in crescent roll dough are sealed well to prevent filling leakage during baking.
- Chill bars for at least 2-3 hours before slicing to allow them to set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1/9 of recipe (82g) | |
| Calories | 162kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 9.8g | 20% |
| Fat | 6.1g | 9% |
| Saturated Fat | 2.4g | 12% |
| Sugar | 8.9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
