Peanut Butter Chocolate Cheesecake Protein Bars

KristineGluten Free, Protein Bars, Recipes, Snacks26 Comments

Peanut Butter Chocolate Cheesecake Protein Bars_main

I think my cheesecake addiction might be getting slightly out of hand. I know a lot of you out there are cheesecake fans, so I hope you aren’t minding the healthy cheesecake recipes.  Since the regular cheesecake protein bars, and key lime cheesecake protein bars, naturally, I thought these peanut butter chocolate cheesecake protein bars would be a delicious addition to the collection!

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These are the most decadent to date, as they have some peanut butter in the filling, and cocoa in the crust. I actually ate most of them without the chocolate and peanut garnish, but it definitely makes it look more fancy. I leave it as an option (not included in the nutrition) as its delicious without it, and saves you a couple extra steps and calories. But feel free to add it if you want them to look fancy.

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I’m still in awe that you can get a cheesecake texture with greek yogurt, but somehow I’ve found a combination that works, so I’m sticking to it!

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I decided to do a homemade chocolate crust instead of using gluten-free cookies, as I figured the almond meal would work well (which it did). It adds some healthy fats without increasing the overall carbs.

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I highly suggest you ensure these are fully cold before consuming, simply because they taste the best when fully chilled (as its the case with regular cheesecake too). I found these tasted even better the next day when they had a chance to chill overnight in the fridge.

I hope you’re able to try your favorite cheesecake creation soon, and I’d love if you reported back to let me know how you liked it!

Peanut Butter Chocolate Cheesecake Protein Bars
Prep time
Cook time
Total time
Love cheesecake? This peanut butter chocolate cheesecake is just like the real thing, only it has no cream cheese! Made with greek yogurt, these bars are packed with protein, gluten-free, and are complete with a chocolate crust.
Recipe type: Snack
Cuisine: American
Yield: 16
For the Cheesecake
  • 2 eggs
  • 2 cups non-fat greek yogurt
  • ½ cup + 2 Tbsp stevia for baking or 16-17 packets (or whatever sweetener you like... just test for sweetness level)
  • 1 Tbsp gluten free flour (if not gluten free, use all purpose)
  • ¼ cup natural peanut butter
For the Crust
  • ½ cup almond meal (ground up whole almonds)
  • 3 Tbsp ground flax seeds (I buy mine already ground)
  • ½ cup whey protein, chocolate (I used MRM natural chocolate)
  • ¼ cup unsweetened cocoa powder
  • 4 Tbsp butter, melted (could also use coconut oil, or veg oil)
  • 30 drops stevia (I used NuNaturals)
For the Garnish (optional)
  • -chopped salted peanuts
  • - chocolate drizzle (melted chocolate chips)
  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 peanut butter 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 almond meal, flax, cocoa powder, whey protein and liquid stevia.
  6. Once the dry ingredients are combined, drizzle in the melted butter and stir until its all combined.
  7. Press the chocolate 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 1-2 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: 145 Fat: 8 g Carbs: 11 g Sugar: 1.7 g Sodium: 62 mg Fiber: 3 g Protein: 9 g