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Blueberry Lemon Protein Cheesecake Bars Recipe

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★★★★★

4.6 from 77 reviews

These Blueberry Lemon Protein Cheesecake Bars are a deliciously creamy treat packed with protein and bursting with fresh blueberry and zesty lemon flavors. Featuring a wholesome oat flour crust combined with protein powders, a luscious Greek yogurt and cream cheese filling, and a tangy blueberry swirl topping, these bars are perfect for a healthy dessert or a post-workout snack. Baked to perfection with a soft center and golden edges, they offer a balanced sweet and tart profile that satisfies cravings while keeping nutrition in mind.

Ingredients

Scale

Crust

  • 1/2 cup oat flour (60 grams)
  • 1/2 scoop Cellucor Whipped Vanilla Whey Protein (17 grams)
  • 1/2 scoop Dymatize Elite Smooth Vanilla Casein Protein (17 grams)
  • 1/3 cup brown sugar (68 grams)
  • 2 tbsp PB2 powdered peanut butter (13 grams)
  • 1/4 tsp cinnamon
  • 1/2 cup Dannon Light and Fit Vanilla Greek Yogurt (4 fl oz)
  • 1/3 cup unsweetened applesauce (81 grams)
  • 1/4 cup melted butter (2 oz)
  • 1 large egg
  • 1 tsp vanilla extract

Cheesecake Layer

  • 2/3 cup Fage 0% Plain Greek yogurt (6 fl oz)
  • 2/3 cup Chobani Blended Vanilla Greek Yogurt (6 fl oz)
  • 2/3 cup Philadelphia 1/3 Less Fat Cream Cheese, softened (6 oz)
  • 3 small egg whites (102 grams)
  • 2 tbsp lemon zest
  • 3/4 tsp lemon extract
  • 3/4 scoop Cellucor Whipped Vanilla Whey Protein (26 grams)
  • 3/4 scoop Dymatize Elite Smooth Vanilla Casein Protein (26 grams)
  • 1/4 cup sugar (48 grams)

Blueberry Topping

  • 3/4 cup blueberries (105 grams)
  • 2 tbsp sugar (24 grams)
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (3 grams)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a rimmed 9″x13″ baking sheet with parchment paper and set it aside. This will prevent sticking and make removing the bars easier after baking.
  2. Make Blueberry Topping: In a small saucepan, combine the blueberries, lemon juice, and 2 tablespoons of sugar. Bring the mixture to a boil over medium-high heat. Then reduce the heat and let it simmer for 5 minutes until the blueberries burst and release their juices. Whisk the cornstarch into water until smooth, then stir it into the blueberry mixture to thicken. Return to a boil, then remove from heat and transfer to the refrigerator to chill and set while preparing the rest of the bars.
  3. Prepare Crust Mixture: In a mixing bowl, combine all dry crust ingredients: oat flour, protein powders, brown sugar, PB2 powdered peanut butter, and cinnamon. Stir well. Add the wet ingredients except the egg – vanilla Greek yogurt, applesauce, and melted butter – and mix until combined. Add the egg last and whisk until the batter is smooth and uniform.
  4. Form Crust in Pan: Pour the crust batter into the prepared baking sheet. Use a spatula to spread it evenly across the bottom. Set this aside as you prepare the cheesecake layer.
  5. Mix Cheesecake Filling: In a large bowl or stand mixer, combine the Fage plain Greek yogurt, Chobani vanilla Greek yogurt, and softened cream cheese. Add the sugar and the protein powders on top. Starting on low speed, mix until most powders are incorporated, then increase to medium-high speed and blend until the mixture is smooth with no lumps. Add the lemon extract, lemon zest, and egg whites. Continue mixing gently until everything is well combined and the lemon zest is evenly distributed without sticking to the mixer attachments.
  6. Assemble Bars: Pour the cheesecake filling over the crust and spread it evenly. Spoon the chilled blueberry topping in dollops over the cheesecake layer. Use a knife to gently swirl the blueberry topping into the cheesecake mixture to create a beautiful marbled effect.
  7. Bake: Place the baking sheet in the preheated oven and bake for 25 minutes, or until the edges are just golden brown and the center barely jiggles when touched. This ensures the bars are set but remain creamy inside.
  8. Cool and Chill: Allow the cheesecake bars to cool to room temperature on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 4 hours before cutting into bars. This resting time helps the bars firm up and enhances flavor melding.

Notes

  • Use parchment paper for easy removal and to prevent sticking.
  • Do not overmix the cheesecake to maintain a creamy texture.
  • The lemon zest adds a fresh, bright flavor—ensure it is well distributed but not overblended.
  • You can substitute the protein powders with your preferred vanilla protein blends, adjusting quantity if needed.
  • For a firmer crust, pressing the crust mixture firmly and evenly helps before baking.
  • Bars keep well refrigerated for up to 4 days – store in an airtight container.
  • For a thicker blueberry topping, reduce cooking time or add slightly more cornstarch.

Keywords: blueberry cheesecake bars, lemon protein bars, healthy protein dessert, Greek yogurt cheesecake, protein packed dessert, low fat cheesecake bars

Find it online: https://flavorsbymaya.com/blueberry-lemon-protein-cheesecake-bars-recipe/