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Creamy Lemon Blueberry Protein Cheesecake Bars

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These creamy lemon blueberry protein cheesecake bars offer a perfect balance of sweet, tart, and creamy with a subtle protein boost. They are quick, easy, and ideal for a healthier indulgent snack or dessert.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 100g)
  • 2 tablespoons coconut sugar or brown sugar
  • 4 tablespoons unsalted butter, melted
  • A pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 1/2 cup plain Greek yogurt (120g)
  • 2 large eggs, room temperature
  • 1/2 cup coconut sugar or granulated sugar (100g)
  • 2 teaspoons vanilla extract
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 tablespoon lemon zest (from 1 medium lemon)
  • 1/2 cup vanilla or unflavored whey protein powder (about 50g)
  • 1 cup fresh or frozen blueberries (150g)
  • 2 tablespoons water
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Line an 8×8 inch pan with parchment paper, leaving extra hanging on the sides for easy removal.
  2. Make the crust by combining graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until set and slightly golden. Let cool.
  3. Prepare the blueberry swirl by cooking blueberries, water, and honey (if using) in a small saucepan over medium heat until blueberries burst and mixture thickens, about 5-7 minutes. Let cool slightly.
  4. Make the cheesecake filling by beating softened cream cheese until smooth. Add Greek yogurt, sugar, eggs one at a time, vanilla extract, lemon juice, and lemon zest, beating well after each addition.
  5. Mix in the whey protein powder on low speed just until incorporated, avoiding overmixing.
  6. Assemble the bars by pouring half the cheesecake filling over the cooled crust. Drop spoonfuls of blueberry mixture over the filling and gently swirl to create a marbled effect. Pour remaining cheesecake filling on top and repeat with blueberry dollops and swirling.
  7. Bake for 35-40 minutes until edges are set and center is slightly jiggly. Avoid overbaking.
  8. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to set.
  9. Use parchment overhang to lift bars from pan and slice into 12 squares. Warm knife in hot water between cuts for clean edges.

Notes

Use room temperature ingredients for smooth mixing. Avoid overmixing after adding protein powder to prevent dense texture. Swirl blueberry mixture gently for a marbled effect. Do not overbake; bars should be slightly jiggly in the center when removed. Chill overnight for best texture and flavor. Parchment paper with overhang makes removal easier.

Nutrition

Keywords: lemon blueberry cheesecake bars, protein bars, healthy dessert, creamy cheesecake, easy homemade dessert, protein-packed snack

Find it online: https://sofiaspice.com/creamy-lemon-blueberry-protein-cheesecake-bars-easy-homemade-recipe/