Prep your pan or tray. Line an 8x8-inch pan or a small loaf pan with parchment, leaving overhang for easy lifting. If you prefer single bites, use a silicone mini-muffin tray.

Make the base. In a bowl, stir together 3/4 cup rolled oats (or oat flour), 1/2 cup almond flour, 1 scoop (about 25–30 g) vanilla protein powder, a pinch of salt, and 1 tablespoon lemon zest. Add 2 tablespoons melted coconut oil and 1–2 tablespoons honey. Mix until it clumps when pressed; add 1–2 teaspoons water if too dry.

Press and chill the base. Firmly press the mixture into your lined pan in an even layer. Pop it into the fridge while you make the filling so it sets slightly.

Whisk the lemon cheesecake filling. In a separate bowl, whisk 3/4 cup Greek yogurt, 2–3 ounces light cream cheese (softened; optional for extra creaminess), 1 scoop vanilla or unflavored protein powder, 2–3 tablespoons lemon juice, 1–2 tablespoons honey or maple syrup, 1 teaspoon vanilla, and 1 teaspoon finely grated lemon zest. The texture should be thick but spreadable.

Adjust to taste and texture. Taste for sweetness and tang. For more lemon, add another splash of juice or a bit more zest. If it’s too thick, add 1–2 teaspoons milk or water. If too thin, whisk in 1–2 teaspoons more protein powder.

Spread the filling. Spoon the filling over the chilled base and smooth the top with a spatula. Sprinkle extra zest or a few oat crumbs on top for texture.

Chill to set. Refrigerate for at least 2 hours, or freeze for 45–60 minutes until firm enough to slice.

Slice into bites. Lift out using the parchment overhang. Cut into 16 small squares for snack-sized portions, or 9 for a bigger treat. If using a mini-muffin tray, pop them out once set.

Optional drizzle. For a bakery-style finish, mix 1 tablespoon Greek yogurt with a squeeze of lemon and a touch of honey, then drizzle lightly over the bites.

Serve cold. These are best chilled. The texture is creamy, tangy, and satisfying—like a lighter cheesecake bar.