Maple Walnut Cheesecake Protein Bars
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 16 squares
Cheesecake made healthy as its made with greek yogurt, not cream cheese.
For the Cheesecake Filling
  • 2 cups non-fat greek yogurt
  • 2 eggs
  • ⅓ cup + 1 Tbsp sugar-free maple syrup (I used Nature's Hollow Sugar-Free Maple) *could sub for real maple syrup but nutrition will change
  • 1 tsp maple extract (found in baking aisle)
  • 2 Tbsp gluten-free flour (if not gluten free use all-purpose)
For the Crust
  • ½ cup gluten-free graham cracker crumbs (could also use gluten-free cookie crumbs)
  • ¼ cup walnut flour (ground walnuts)
  • ½ cup whey protein, vanilla (could also use extra cookie crumbs). I used Jamie Eason's Lean Body For Her
  • 2 Tbsp chia seeds (or ground flax)
  • 4 Tbsp butter (or coconut oil), melted
  • 30 drops vanilla stevia (I used NuNaturals) *optional, but I like it on the sweeter side
  • ⅛ tsp nutmeg
  1. Preheat your oven to 300 degrees F.
  2. In a medium bowl (or stand mixer with paddle attachment), whisk the eggs, add in the greek yogurt, maple syrup and maple extract and whisk until smooth. Then, add 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 cookie crumbs, walnut flour, chia seeds, whey protein and liquid stevia (if using).
  6. Once dry ingredients combined, drizzle in the melted butter 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. 45-48 minutes
  10. When its done, it will just start to go golden around the edges, and won't jiggle when wiggled slightly. If it still seems too liquidy in the middle, bake for a few minutes longer.
  11. Allow to cool completely. Then put into the fridge and allow to chill completely. It will take 2+ hours to completely chill in the fridge.
  12. Keep stored in the fridge with tin foil over top of the pan, or cut into bars, and transfer to a container.
*Optional* Glaze: Icing sugar mixed with maple syrup, then topped with walnut crumbs. Not included in nutrition.
Serving size: 1 square Calories: 99 Fat: 5.5 g Saturated fat: 2.2 g Carbs: 6.7 g Sugar: 2 g Sodium: 66 mg Fiber: 1.1 g Protein: 7 g
Recipe by Busy But Healthy at