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A stack of sliced Lemon Cheesecake Protein Bars with lemon zest on a parchment-lined baking sheet.
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Lemon Cheesecake Protein Bars

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings
Calories: 185kcal

Ingredients

  • 1 cup oat flour
  • 2 scoops (60g) vanilla whey protein powder
  • 2 tablespoons honey or maple syrup
  • 3 tablespoons unsweetened almond milk
  • 8 ounces low -fat cream cheese, softened
  • 1/2 cup non -fat plain Greek yogurt
  • 1/3 cup granulated erythritol or preferred sweetener
  • 1 large eg g
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325°F (160°C) and line an 8x8 inch baking pan with parchment paper.
  • In a medium mixing bowl, combine the oat flour, 1 scoop of protein powder, honey, and almond milk until a thick dough forms.
  • Press the dough firmly and evenly into the bottom of the prepared baking pan to form the crust layer.
  • In a separate large bowl, beat the softened cream cheese, Greek yogurt, and sweetener until smooth and aerated.
  • Whisk in the egg, remaining 1 scoop of protein powder, lemon juice, lemon zest, and vanilla extract until fully incorporated.
  • Pour the lemon cheesecake batter over the crust and smooth the top with a spatula.
  • Bake for 30-35 minutes, or until the edges are firm and the center is slightly jiggly.
  • Remove from the oven and let cool at room temperature for 30 minutes.
  • Refrigerate for at least 3 hours to allow the bars to set fully before slicing into 8 rectangular bars.