Peanut Butter Chocolate Cheesecake Protein Bars

February 20, 2014

in Gluten Free, Protein Bars, Recipes, Snacks

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


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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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Latest posts by Kristine (see all)

  • Kirstin

    Can you freeze them?

  • Fiona

    Hi Kristine,
    Would I be able to bake this in a regular cheesecake pan instead of an 8×8 one?

    • Kristine Fretwell

      It should work in a cheesecake pan but I know there are so many sizes. A 9 or 10 inch one would probably be best. If it were smaller, it might get pretty full.

  • Cocop

    Where does the cheesecake flavor come from when you are using eggs, yogurt and stevia….. Vanilla extract…..just wondering….

  • S

    Hi Kristine,
    This cheesecake looks absolutely divine! In the future, could you potentially come up with an oreo flavoured cheesecake and a mint one?

  • Vivian

    Could I make this without the crust?

  • Vivian

    This looks amazing! Can’t wait to try it! However, would it work without the crust? Or could I use coconut flour instead?

  • Chris

    My family is allergic to almonds – is there something I can use in place of the almond meal? Thanks!

    • Kristine Fretwell

      Hi Chris! Yes most definitely. In my other cheesecake recipes I’ve used gluten-free graham cracker crumbs (or if you aren’t gf, regular graham crumbs works too.)

  • Jeewillis

    I was skeptical about a cheese-less cheesecake, but you have got it all figured out. The texture is perfect!
    I made these in “individual serving” format in aluminum muffin tins and reduced baking time to 37 minutes (yield: 12).

  • Dee

    Would plain yogurt work instated of Greek yogurt? What if I used a fat free cream cheese?

    • Kristine Fretwell

      The cream cheese would work better as it’s thicker. Regular plain yogurt is too thin. Mixing the two might also work.

      • Dee

        Thank you

  • Alissa Zack

    Can these be frozen and served later? Would love to make these for Christmas, but I would need to make them now to have time!

  • Sureunha

    Can you substitute flour for oat flour?

    • Kristine Fretwell

      Since its only a little, oat flour should work. Cornstarch is also an option, as you’re only using the flour to help thicken the filling.

  • dana

    I found this on pinterest and I can’t wait to try but I do have one question … can you heat protein powder? I thought it changed if heated, thus giving less protein.

    • Kristine Fretwell

      Heating protein doesn’t change the protein content at all.

  • Kristina Rockstad Martin

    These came out picture perfect. Only problem is I can’t eat just one serving! Love your recipes!!

    • Kristine Fretwell

      Haha glad you like them! Well at least they’re better than regular cheesecake…so way less guilt there!

  • Erin l

    Hi! I subbed chia for the flax. Yum! Almost gave it a crunch. This was tasty the next day. 🙂

    • Kristine Fretwell

      Nice sub! Glad it worked out! Yes, I too find its best the next day when its been chilled for a while 🙂 Enjoy it!

  • jajobray

    I have these bars in the oven. I didn’t have any flax seeds left, therefore, they were omitted. I can’t wait to try these….unfortunately, it will have to wait until tomorrow. I also made your better than store bought protein bars today for my son to bring to school….with a few alterations as he is not allowed nuts.

    • Kristine Fretwell

      Awesome! Let me know how they turn out without the flax.

  • Melissa

    This may not make sense but can you substitute anything for the protein powder? I don’t use it but all your recipes look so yummy but not sure if I can make them with something else?

    • Kristine Fretwell

      You can probably sub for extra almond flour in this.

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