Blueberry Lemon Cheesecake Protein Bars

Author: Kristine Fretwell

Recipe type: Snack

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Yield: 16 bars

Ingredients

For the Filling

2 cups non-fat greek yogurt
2 eggs
2 Tbsp flour (I used a gluten-free all purpose, if not gf, use regular all purpose flour)
1 cup fresh blueberries
zest and juice of 1 lemon
½ cup stevia for baking ( I used NuNaturals MoreFiber. Or use sweetener of choice, adjust to taste)

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
½ cup whey protein, vanilla (I used Jamie's Lean Body for Her Whey Concentrate)
5 Tbsp melted butter (could also use coconut oil)
30 drops vanilla stevia (I used NuNaturals) *could omit

Instructions

Preheat your oven to 300 degrees F. Spray and 8x8 pan with cooking spray.
In a blender or food processor, mix together all the filling ingredients and blend until smooth. Set aside.
In a medium bowl, mix together all the crust ingredients with a fork (add melted butter last) until combined.
Press the crust evenly into the 8x8 pan.
Pour the filling over the crust and spread out to cover evenly.
Bake for 45 minutes until it just becomes golden around the edges and its all set.
Cool for at least a few hours in the fridge. Cut into 16 squares. Keep stored in the fridge.

Nutrition

Serving size: 1 square Calories: 139 Fat: 6 g Saturated fat: 3 g Carbs: 15 g Sugar: 3.6 g Sodium: 93 mg Fiber: 3 g Protein: 7.4 g Cholesterol: 39 mg

Recipe by Busy But Healthy at https://busybuthealthy.com/blueberry-lemon-cheesecake-protein-bars/