Lemon Cheesecake Protein Bars
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 16
 
Like cheesecake? This version is made with greek yogurt, packed with protein, gluten-free, and is complete with a graham cracker and chia seed crust.
Ingredients
For the Filling
  • 2 cups non-fat greek yogurt
  • 2 eggs
  • 2 Tbsp gluten-free flour (or if not gluten-free, use all purpose)
  • ½ cup stevia for baking (or any dry non-sugar substitute, or 15 packets stevia, others have used honey and says it works too)
  • 1 tsp vanilla
  • 1 tsp lemon extract (optional)
  • Zest of 1 lemon (2 tsp)
  • Juice of 1 lemon (3-4 Tbsp)
For the Crust
  • ¾ cup graham cracker crumbs (for gluten-free, I used 7 S'morables Gluten Free Graham Crackers, pulsed to make crumbs)
  • 3 Tbsp chia seeds (could also use ground flax)
  • ½ cup whey protein powder, vanilla (I used MRM )
  • 4 Tbsp butter, melted (could also use coconut oil)
  • 30 drops lemon stevia (optional) (I used NuNaturals)
Instructions
  1. Preheat your oven to 300 degrees F.
  2. In a medium bowl, whisk the eggs, add in the greek yogurt and whisk until smooth. Next, add in the vanilla, lemon juice, zest, lemon extract and whisk. Then, 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, chia seeds, whey protein and liquid stevia (if using).
  6. Once the dry ingredients are combined, drizzle in the melted butter and stir until it all comes together.
  7. Press the graham crumb mixture evenly into the bottom of the 8x8 or 9x9 square pan. Ensure you pack it down firmly.
  8. Then pour over the cheesecake filling and spread it in the pan so its even.
  9. Place in the oven and bake for approx. 45 minutes
  10. When its done, it will just start to go golden around the edges, and might jiggle slightly in the middle when shaken 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 1-2 hours to completely chill in the fridge. Cut into 16 squares.
  14. Keep stored in the fridge with tin foil over top of the pan, or transfer the squares to a sealed container in the fridge.
  15. Should freeze well for up to a few months.
Nutrition
Serving size: 1 square Calories: 130 Fat: 5.5 g Carbs: 14 g Sugar: 3 g Sodium: 87 mg Fiber: 3 g Protein: 8 g
Recipe by Busy But Healthy at https://busybuthealthy.com/lemon-cheesecake-protein-bars/