Go Back

Lemon Protein Cheesecake Bars - Bright, Creamy, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups fine almond flour (or oat flour)
  • 3 tablespoons melted coconut oil or unsalted butter
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • For the filling:
  • 12 ounces light cream cheese, softened to room temperature
  • 1 cup plain 2% Greek yogurt (thicker the better)
  • 2 large eggs, at room temperature
  • 1/2 cup vanilla or unflavored whey protein powder (or plant protein)
  • 1/2 cup granulated sweetener of choice (sugar, coconut sugar, or a 1:1 calorie-free sweetener)
  • 1/3 cup fresh lemon juice (about 2 large lemons)
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional topping:
  • Thin lemon slices or extra zest
  • Fresh berries

Method
 

  1. Prep your pan. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Preheat the oven to 325°F (163°C).
  2. Make the crust. In a bowl, mix almond flour, melted coconut oil or butter, maple syrup, vanilla, and salt until evenly moistened. The mixture should resemble damp sand and hold when pressed.
  3. Press and par-bake. Press the crust firmly and evenly into the lined pan. Use the bottom of a glass to flatten. Bake for 8–10 minutes, until just set and slightly golden at the edges. Let it cool for 5 minutes.
  4. Beat the cream cheese. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and no lumps remain. This helps avoid a grainy filling.
  5. Add yogurt and sweetener. Mix in the Greek yogurt and sweetener until silky. Scrape down the bowl as needed.
  6. Whisk in flavorings. Add lemon zest, lemon juice, vanilla, and a pinch of salt. Stir to combine. The mixture may look slightly looser—this is fine.
  7. Add protein powder. Sprinkle protein powder over the filling and beat on low just until incorporated. Avoid overmixing to keep the texture smooth.
  8. Finish with eggs. Add eggs one at a time, beating on low until just combined. Overbeating adds air, which can cause cracks.
  9. Pour and smooth. Pour the filling over the par-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  10. Bake low and slow. Bake at 325°F (163°C) for 25–32 minutes. The edges should be set, and the center should still have a slight jiggle, like set Jell-O.
  11. Cool gradually. Turn off the oven, crack the door, and let the bars sit for 10 minutes. Remove to a rack and cool to room temperature.
  12. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. This step ensures clean slices and a classic cheesecake texture.
  13. Slice and serve. Use the parchment to lift the slab out. Warm a knife in hot water, wipe it dry, and cut into 12–16 bars. Garnish with lemon zest or berries if you like.