Comments on: Peanut Butter Chocolate Cheesecake Protein Bars

By: Kirstin

Kirstin — Fri, 16 Jun 2017 00:57:00 +0000

Can you freeze them?

By: Kristine Fretwell

Kristine Fretwell — Fri, 23 Oct 2015 02:19:00 +0000

In reply to Fiona. 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.

By: Fiona

Fiona — Fri, 23 Oct 2015 01:20:00 +0000

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

By: Cocop

Cocop — Thu, 08 Oct 2015 10:31:00 +0000

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

By: S

Thu, 27 Aug 2015 22:57:00 +0000

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

By: Vivian

Vivian — Sat, 18 Jul 2015 22:49:00 +0000

Could I make this without the crust?

By: Vivian

Vivian — Tue, 07 Jul 2015 03:29:00 +0000

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

By: Kristine Fretwell

Kristine Fretwell — Tue, 24 Mar 2015 19:43:00 +0000

In reply to Chris. 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.)

By: Chris

Chris — Tue, 24 Mar 2015 18:22:00 +0000

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

By: Jeewillis

Jeewillis — Wed, 28 Jan 2015 17:10:00 +0000

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).

By: Dee

Dee — Sat, 27 Dec 2014 20:08:00 +0000

In reply to Kristine Fretwell. Thank you

By: Kristine Fretwell

Kristine Fretwell — Sat, 27 Dec 2014 18:13:00 +0000

In reply to Dee. The cream cheese would work better as it's thicker. Regular plain yogurt is too thin. Mixing the two might also work.

By: Dee

Dee — Sat, 27 Dec 2014 18:08:00 +0000

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

By: Alissa Zack

Alissa Zack — Thu, 18 Dec 2014 17:03:00 +0000

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!

By: Kristine Fretwell

Kristine Fretwell — Mon, 22 Sep 2014 21:13:00 +0000

In reply to Sureunha. 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.

By: Sureunha

Sureunha — Mon, 22 Sep 2014 10:47:00 +0000

Can you substitute flour for oat flour?

By: Kristine Fretwell

Kristine Fretwell — Wed, 06 Aug 2014 20:11:00 +0000

In reply to dana. Heating protein doesn't change the protein content at all.

By: dana

dana — Tue, 05 Aug 2014 00:36:00 +0000

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.

By: Kristine Fretwell

Kristine Fretwell — Mon, 07 Jul 2014 20:50:00 +0000

In reply to Kristina Rockstad Martin. Haha glad you like them! Well at least they're better than regular cheesecake...so way less guilt there!

By: Kristina Rockstad Martin

Kristina Rockstad Martin — Mon, 07 Jul 2014 18:32:00 +0000

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