Coconut Cheesecake Protein Bars
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 16
Love cheesecake? This coconut cheesecake is just like the real thing, only it has no cream cheese! Made with greek yogurt, these are packed with protein, gluten-free, and are complete with a graham cracker crust.
For the Cheesecake
  • 2 eggs
  • 2 cups non-fat greek yogurt
  • ½ cup stevia for baking or 15 packets (or whatever sweetener you like honey, agave, cane sugar, just test for sweetness level. Nutrition will change based on sweetener used)
  • 1 Tbsp gluten free flour (I use whatever gluten free all purpose mix. If not gluten free, use regular all purpose flour)
  • 2 tsp coconut extract *optional (I didn't find the coconut extract to add a lot of extra coconut flavor, so if you don't have it, you could totally omit)
For the Crust
  • ¾ cup graham cracker crumbs (for gluten-free I used 7 S'morables Gluten Free Crackers)
  • 3 Tbsp unsweetened coconut
  • ½ cup whey protein, vanilla (I used MRM vanilla)
  • 4 Tbsp coconut oil, melted
  • 30 drops stevia (optional) (I used NuNaturals)
  1. Preheat your oven to 300 degrees F.
  2. In a medium bowl, whisk the eggs, add in the greek yogurt and coconut extract (if using) and whisk until smooth. Next, add in the stevia and flour a little at a time, whisking after each addition.
  3. Once the cheesecake filling is whisked until smooth, set aside
  4. Next, start the base. Mist or lightly oil an 8x8 pan.
  5. In a bowl, mix together the graham cracker crumbs, coconut, whey protein and liquid stevia (if using).
  6. Once the dry ingredients are combined, drizzle in the melted coconut oil and stir until its all combined.
  7. Press the graham crumb mixture evenly into the bottom of the 8x8 square pan. Ensure you pack it down firmly.
  8. Then pour over the cheesecake filling and spread it around so its even.
  9. Place in the oven and bake for approx. 45-47 minutes
  10. When its done, it will just start to go golden around the edges, and it will jiggle slightly in the middle shake it side to side slightly.
  11. If it still seems too liquidy in the middle, bake for a few minutes longer.
  12. Allow to cool completely, then put into the fridge and allow to chill completely.
  13. Will take 2-3 hours to completely chill in the fridge.
  14. Keep stored in the fridge with tin foil over top of the pan.
Serving size: 1 bar Calories: 127 Fat: 5.8 g Saturated fat: 4 g Carbs: 13 g Sugar: 2.6 g Sodium: 67 mg Fiber: 2 g Protein: 7 g
Recipe by Busy But Healthy at