Blueberry Lemon Cheesecake Protein Bars
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 16 bars
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
  1. Preheat your oven to 300 degrees F. Spray and 8x8 pan with cooking spray.
  2. In a blender or food processor, mix together all the filling ingredients and blend until smooth. Set aside.
  3. In a medium bowl, mix together all the crust ingredients with a fork (add melted butter last) until combined.
  4. Press the crust evenly into the 8x8 pan.
  5. Pour the filling over the crust and spread out to cover evenly.
  6. Bake for 45 minutes until it just becomes golden around the edges and its all set.
  7. Cool for at least a few hours in the fridge. Cut into 16 squares. Keep stored in the fridge.
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