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High Protein Lemon Cheesecake Bars - Bright, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine oat flour (or graham cracker crumbs)
  • 2 tablespoons granulated sweetener of choice (sugar, coconut sugar, or a granulated zero-cal sweetener)
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted (or coconut oil)
  • 1 teaspoon vanilla extract
  • For the filling: 16 ounces (450 g) reduced-fat cream cheese, room temperature
  • 1 cup plain 2% Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup whey protein isolate, vanilla or unflavored
  • 2/3 cup granulated sugar or 1/2 cup allulose/erythritol blend (adjust to taste)
  • 2 tablespoons cornstarch (or arrowroot)
  • 1/3 cup fresh lemon juice (about 2 large lemons)
  • 2 tablespoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • Optional topping: Greek yogurt swirl (1/2 cup Greek yogurt + 1 tablespoon honey)
  • Extra lemon zest for garnish
  • Equipment: 8x8-inch (20x20 cm) baking pan
  • Parchment paper
  • Mixing bowls, hand mixer or whisk
  • Microplane or grater for zest

Method
 

  1. Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Preheat the oven to 325°F (160°C).
  2. Make the crust: In a bowl, combine oat flour, sweetener, and salt. Stir in melted butter and vanilla until it resembles damp sand. Press firmly into the lined pan in an even layer.
  3. Par-bake the crust: Bake for 10 minutes until lightly set. Remove and let cool slightly while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed for 1 minute until smooth and fluffy. Scrape the bowl.
  5. Add yogurt and sweetener: Mix in Greek yogurt and sugar until blended and creamy. Avoid overbeating to keep air bubbles low.
  6. Mix dry ingredients: In a small bowl, whisk protein powder and cornstarch to break up lumps. Add to the batter and mix just until smooth.
  7. Flavor it: Add lemon juice, lemon zest, vanilla, and salt. Mix on low until fully combined. The batter should be thick but pourable.
  8. Fill the pan: Pour over the warm crust and smooth the top. If using the yogurt swirl, dot small spoonfuls over the top and gently swirl with a knife.
  9. Bake: Bake at 325°F (160°C) for 25–30 minutes. The edges should look set, and the center should have a slight jiggle when you nudge the pan.
  10. Cool gradually: Turn off the oven, crack the door, and let the bars sit for 10 minutes. Then transfer the pan to a wire rack and cool to room temperature.
  11. Chill to set: Refrigerate for at least 4 hours, preferably overnight. This step firms up the texture and deepens the lemon flavor.
  12. Slice and serve: Lift out using the parchment. Cut into 12 bars with a sharp knife, wiping the blade between cuts for clean edges. Garnish with extra zest if you like.