High Protein Cheesecake Bars with Raspberries
These High Protein Cheesecake Bars will satisfy your cravings for traditional cheesecake while also providing an extra protein boost to help you stay on track. A blend of eggs, cottage cheese, Greek yogurt, and protein powder makes this amazing recipe a super easy post-workout snack… or late-night treat.
Low Carb & High Protein Cheesecake Recipe
I’ve had my fair share of healthier cheesecake recipes, and to be honest, nothing measures up to these mini protein cheesecakes. It’s a light version that combines eggs, cottage cheese, yogurt, and vanilla protein powder. The combination creates a delicious yet healthier swap for regular cheesecake that’s so much easier to prepare, too!
Cottage cheese is my go-to substitute for the cream cheese. I get that some people may have trust issues with cottage cheese, but it works in this recipe as it creates a high-protein base and creamy texture this healthy dessert needs. For more of my cottage cheese recipes, check out this Cottage Cheese Ice Cream, Cottage Cheese Flat Bread with Basil and Sundried Tomatoes, and Breakfast Power Bowl!
I made these lower calorie and with lower net carbs. They don’t have a crust, but you can always add your own favorite low-carb cheesecake crust if you feel like riffing on the recipe a bit.
Divided into 8 big servings, each square is only 130 calories.
Why You’ll Love It
- It’s an excellent dessert for gluten sensitivities or low-carb diets.
- High-protein cheesecake bars are great to keep in your fridge for meal prep or as a mid-day snack.
- They are so rich, creamy, and indulgent all while being low calorie and high protein!
- This treat is the perfect combination of sweet, tangy, and creamy with a delicious fruity flavor from the fresh raspberries.
All the Ingredients You’ll Need
- Cottage cheese: Use high-quality cottage cheese. I love Good Culture cottage cheese as it’s made with simple, clean ingredients, and its texture is rich and creamy.
- Greek yogurt: A thick, plain Greek yogurt pairs super well with cottage cheese and adds a light tanginess.
- Eggs: Eggs give these cheesecakes the texture of traditional cheesecake and bind everything together.
- Powdered monk fruit sweetener: I love to use Lakanto monk fruit sweetener as it’s a natural, zero-calorie sweetener that tastes just like sugar.
- Vanilla extract: Vanilla adds a subtle sweetness and flavor to the cheesecake bars.
- Vanilla protein powder: Any high-protein vanilla powder will do. I used whey protein, but if you’re dairy-free, use a plant-based protein powder.
- Raspberries: These tart and juicy berries go on top of the cheesecake for a burst of flavor. You can also make these bars with blueberries.
Sweetener Swaps
If you don’t have monk fruit sweetener on hand, I recommend using an equal amount of granulated erythritol or another 1:1 sugar substitute. A powdered sweetener will work best but since we’re processing the batter anyways, a granulated sweetener should break down enough to where the batter is smooth and not gritty.
Other Tasty Topping Ideas
I love to switch these up depending on my mood and what I have on hand, so feel free to get creative with your toppings! Some delicious options include:
Berries: Any kind of berry would work well. I especially love blueberries, blackberries, and strawberries.
Pistachios: My go-to is Wonderful Roasted & Salted Pistachios for a salty and crunchy topping.
Lemon zest: For a pop of citrus flavor, sprinkle some lemon zest on top.
How to Make High Protein Cheesecake Bars
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together with blueberries in my Instagram reel, where I made a version featuring blueberries.
STEP 1 – PREHEAT OVEN
Preheat the oven to 350°F.
STEP 2 – PROCESS INGREDIENTS
In a food processor, add the cottage cheese, Greek yogurt, eggs, powdered monk fruit, vanilla extract, and the vanilla protein powder of your choice. Process everything really well.
Next, lay out parchment paper in a baking dish. Pour the cheesecake mixture into the pan, strategically tossing raspberries over the top.
STEP 3 – BAKE
Once assembled, pop the cheesecake bars into the oven for about 50 minutes.
STEP 4 – COOL CHEESECAKE BARS
Remove from the oven and let cool completely. Then refrigerate for at least 5-6 hours, or ideally overnight.
STEP 5 – CUT & TOP
Once cooled, cut into squares. You can enjoy them plain or top them with a tablespoon of thick Greek yogurt and more fresh raspberries.
Option: For the topping, you can mix the thick yogurt with your favorite sweetener and vanilla extract if you’d like, or eat it plain.
Top Recipe Tips
- Just like regular cheesecake, these high protein cheesecake bars need to be cooled completely and refrigerated in order to achieve the perfect texture.
- You don’t need to worry about your ingredients being at room temperature before you start. That’s the beauty of this recipe: everything comes together easily in a food processor.
- When pouring the cheesecake mixture into your pan, use a rubber spatula to smooth it out and make sure there are no air bubbles. You can gently tap the dish on the counter a few times to force small air bubbles to the surface.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also wrap them individually in plastic wrap for an effortless grab-and-go snack.
Recommended Products
More Recipes You’ll Love
- Chocolate Coconut Keto Bliss Balls
- Viral frozen Cottage Cheese Cup (Snickers Style)
- Frozen Chocolate Covered Raspberries with Pistachios
- Cottage Cheese Ice Cream
- Whipped Cottage Cheese
High Protein Cheesecake Bars with Raspberries
These high protein cheesecake bars use cottage cheese instead of cream cheese and other protein-packed ingredients like eggs, Greek yogurt, and protein powder for the ultimate healthy sweet treat.
Ingredients
- 16 oz. cottage cheese (not low-fat)
- ½ cup plain Greek yogurt
- 2 eggs
- 4 tablespoons powdered monk fruit sweetener
- 1 teaspoon vanilla extract
- 1-1-½ scoops vanilla protein powder
- 6 ounces raspberries
Instructions
- Preheat the oven to 350°F.
- In a food processor, add the cottage cheese, Greek yogurt, eggs, powdered monk fruit, vanilla extract, and the vanilla protein powder of your choice. Process until smooth.
- Line an oven-safe dish with parchment paper (I used an 8x11 baking dish). Pour the cheesecake mixture into the pan, strategically tossing raspberries over the top.
- Transfer the pan to the oven and bake for 45-50 minutes.
- Remove and let cool completely. Refrigerate for at least 5-6 hours, or ideally overnight.
- Once cooled, cut into squares, wiping the blade of your knife in between each cut. Enjoy plain or top each square with a tablespoon of thick Greek yogurt and fresh raspberries. Enjoy!
- Optional: For the topping, you can mix the thick yogurt with your favorite sweetener and vanilla extract if you’d like, or eat it plain.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also wrap them individually in plastic wrap for an effortless grab-and-go snack.
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