High-Protein Cheesecake Bars

ByHannah Peterson

These are creamy, golden-topped cheesecake bars — rich, smooth filling with a lightly caramelized top and tender base. They’re a high-protein, low-carb version of classic cheesecake bars that’s perfect for dessert or a special treat.

Why You’ll Love This Recipe

  • Very high protein from Greek yogurt + whey
  • Classic cheesecake flavor with beautiful golden top
  • Easy to make and great for meal prep
  • Sugar-free and keto/low-carb friendly
  • Freezer-friendly and crowd-pleasing

Ingredients (Makes 16 bars)

Crust:

  • 1½ cups (150g) almond flour
  • ⅓ cup (75g) butter, melted
  • 2 tbsp allulose or monk fruit sweetener
  • Pinch of salt

Filling:

  • 16 oz (450g) full-fat cream cheese, softened
  • 1 cup (225g) full-fat Greek yogurt
  • ½ cup (50g) vanilla whey protein powder
  • ⅔ cup (130g) allulose or powdered monk fruit sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (optional, for brightness)
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
  2. Crust: Mix almond flour, melted butter, sweetener, and salt. Press evenly into the bottom of the pan. Bake 8–10 minutes until lightly golden. Cool slightly.
  3. Filling: Beat cream cheese until smooth. Add Greek yogurt, protein powder, sweetener, eggs, vanilla, lemon juice, and salt. Mix on medium until creamy and lump-free (do not overbeat).
  4. Pour filling over the pre-baked crust and smooth the top.
  5. Bake 35–45 minutes until the center is mostly set but still has a slight jiggle. The top should turn a beautiful golden color.
  6. Cool completely at room temperature, then refrigerate for at least 4 hours (best overnight) before cutting into 16 squares.

Prep Time: 15 minutes Bake Time: 45 minutes Total Time: 1 hour + chilling

Nutrition (Per Bar, 1/16)

  • Calories: ~165
  • Protein: 9–10g
  • Total Carbs: 5g
  • Net Carbs: 4g
  • Fat: 13g

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