If you think cheesecake can’t get any better, wait until you try this Protein Cheesecake Bars with Raspberry Swirl Recipe. Imagine a creamy, luscious cheesecake that’s also packed with wholesome protein, perfect for a guilt-free dessert or a special snack that satisfies both your sweet tooth and your nutritional needs. This recipe brings together cottage cheese, Greek yogurt, and cream cheese for an irresistible texture, plus a vibrant raspberry swirl that adds a tangy burst of flavor. It’s easy to make, fun to share, and absolutely delightful to enjoy anytime you crave a little indulgence with a nutritious twist.
Ingredients You’ll Need
Keeping the ingredients simple yet carefully chosen makes this recipe a winner from the start. Each element plays a crucial role—whether it’s building the perfect crust, creating a creamy filling, or adding that signature raspberry swirl that makes these bars stand out beautifully.
- Graham cracker sheets: The base for a crispy, buttery crust that holds everything together with a subtle sweetness.
- Butter, melted: Adds richness and helps bind the crust perfectly for that satisfying crunch.
- Brown sugar: Brings a hint of caramelized sweetness to balance the tangy raspberry topping.
- Cream cheese, room temperature: Gives the cheesecake its classic, velvety texture.
- Cottage cheese (4% whole fat): The secret to boosting protein content while keeping the filling smooth and creamy when whipped.
- Whole milk Greek yogurt: Enhances creaminess with a slight tang and adds even more protein.
- Sugar: Ensures a perfect sweetness that complements the tart raspberry swirl.
- Eggs, room temperature: Essential for binding the filling and giving structure to the bars.
- Vanilla extract: Adds a warm aroma and depth to the cheesecake filling.
- Raspberry jam: The star of the swirl—rich in flavor and perfect for a jewel-like finish.
How to Make Protein Cheesecake Bars with Raspberry Swirl Recipe
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F and lining an 8×8 pan with parchment paper for easy removal later. Crush the graham cracker sheets into fine crumbs using a food processor, then mix them with melted butter and brown sugar in a bowl. Press this mixture firmly into the bottom of your pan using the back of a measuring cup for an even, packed crust. Bake it for 10 minutes to set it just right before adding the filling.
Step 2: Whip Up the Cheesecake Filling
Using an electric hand mixer, beat the softened cream cheese until it’s smooth and creamy. In a food processor, whip the cottage cheese until it’s silky, then combine it with the cream cheese and the Greek yogurt. Add the sugar and vanilla extract, continuing to mix until everything blends into a luscious mixture. Beat in eggs one at a time, making sure each is fully incorporated, then scrape down the sides for a perfectly smooth filling.
Step 3: Add the Raspberry Swirl and Bake
Pour the cheesecake filling over the warm crust, smoothing it out evenly. Heat the raspberry jam in the microwave for about 30 seconds until it’s pourable, then spoon it in small droplets over the cheesecake. Use a knife or skewer to gently swirl the jam through the filling, creating that beautiful marbled effect. Lower the oven temperature to 325°F and bake for 40-50 minutes until the edges are set but the center still has a slight jiggle.
Step 4: Cool and Refrigerate
Once baked, remove the bars from the oven and allow them to cool at room temperature. Then place them in the fridge for at least 20 minutes to firm up completely before slicing. This chilling step is essential to achieve those perfect cheesecake bars that hold together beautifully with each bite.
How to Serve Protein Cheesecake Bars with Raspberry Swirl Recipe
Garnishes
To make these bars even more inviting, sprinkle a few fresh raspberries or a dusting of powdered sugar right before serving. A mint leaf on top can add a pop of color and a fresh aroma that complements the raspberry swirl delightfully.
Side Dishes
Pair these cheesecake bars with a light fruit salad or a dollop of whipped cream for a complete dessert experience. They also go wonderfully with a hot cup of coffee or an herbal tea, making an afternoon snack feel like a special occasion.
Creative Ways to Present
If you’re serving them at a gathering or just want to impress, cut the bars into bite-sized squares and arrange them on a serving platter with a drizzle of extra raspberry jam. You can place them on pretty cupcake liners for easy picking or layer them with fresh berries between to create a stunning dessert tower.
Make Ahead and Storage
Storing Leftovers
Store leftover Protein Cheesecake Bars with Raspberry Swirl Recipe in an airtight container in the refrigerator for up to 4 days. This helps keep the texture creamy and the crust firm without drying out, so you can enjoy that fresh-baked flavor any time.
Freezing
You can freeze these bars by wrapping each piece tightly in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 2 months. When ready to eat, thaw them overnight in the refrigerator to preserve their texture and flavor perfectly.
Reheating
For the best taste, it’s ideal to enjoy these bars chilled, but if you prefer them warm, heat gently in the microwave for 10-15 seconds. Avoid overheating to maintain the cheesecake’s creamy, smooth consistency without it becoming runny.
FAQs
Can I use low-fat cottage cheese for this recipe?
While you can use low-fat cottage cheese, the texture and richness may be slightly less creamy. Whole fat cottage cheese helps create that luscious and indulgent feel that makes these bars so delightful.
Is it necessary to blend the cottage cheese in a food processor?
Whipping the cottage cheese smooth is essential to avoid any curds in your cheesecake filling, ensuring a silky, smooth texture just like a traditional cheesecake.
Can I substitute the raspberry jam with another fruit preserve?
Absolutely! Feel free to experiment with strawberry, blueberry, or even apricot jam for a different fruity twist that still pairs wonderfully with the creamy protein filling.
How long should I bake the cheesecake bars?
Baking for 40-50 minutes at 325°F should set the edges firmly while keeping the center slightly jiggly for that perfect cheesecake texture. Be careful not to overbake to keep them moist.
Are these bars suitable for a post-workout snack?
Definitely! Thanks to the cottage cheese and Greek yogurt, these bars pack a protein punch that can help with recovery after exercise while satisfying your dessert cravings guilt-free.
Final Thoughts
I truly can’t recommend enough giving this Protein Cheesecake Bars with Raspberry Swirl Recipe a try. It’s one of those treats that feels like a luxurious dessert but secretly supports your nutrition goals. The creamy texture, the sweet and tangy raspberry swirl, and the easy preparation make it an all-around winner you’ll want to make again and again. Trust me, these bars are worth every bite!
PrintProtein Cheesecake Bars with Raspberry Swirl Recipe
These Protein Cheesecake Bars offer a creamy, indulgent dessert twist packed with protein using cottage cheese, Greek yogurt, and cream cheese. With just 10 minutes of prep and a luscious texture, they provide a healthier take on classic cheesecake, perfect for satisfying sweet cravings while boosting protein intake.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Crust
- 9 graham cracker sheets
- 5 tbsp butter, melted
- 2 tbsp brown sugar
Cheesecake Filling
- 8 oz cream cheese, room temperature
- 2/3 cup cottage cheese, 4% whole fat
- 1/2 cup whole milk Greek yogurt
- 1/4 cup sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup raspberry jam, plus more for topping
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper for easy removal.
- Make the Graham Cracker Crust: In a food processor, pulse the graham crackers until fine crumbs form. Melt the butter in a medium bowl, combine with graham cracker crumbs and brown sugar, and mix until evenly incorporated. Press the mixture firmly into the bottom of the lined pan using the back of a measuring cup to create an even crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set. Remove and reduce oven temperature to 325°F (162°C).
- Prepare the Cheesecake Filling: Using an electric hand mixer, beat the softened cream cheese in a mixing bowl until smooth and creamy. In a food processor, blend the cottage cheese until smooth, then add it along with Greek yogurt to the cream cheese, mixing well while scraping down the sides.
- Add Flavor and Eggs: Stir in the vanilla extract and sugar, then incorporate the eggs one at a time, mixing thoroughly after each addition until the batter is silky and smooth.
- Assemble and Add Topping: Pour the cheesecake filling over the prebaked crust, spreading evenly. Warm the raspberry jam in the microwave for 30 seconds to loosen, then drizzle over the cheesecake filling and gently swirl with a knife or spoon for a marble effect.
- Bake the Cheesecake Bars: Bake at 325°F (162°C) for 40-50 minutes until the edges are set and the center slightly jiggles but is mostly firm.
- Cool and Chill: Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 20 minutes to firm up before slicing into bars.
- Serve: Optionally, add extra raspberry jam on top after baking if desired. Cut into squares and enjoy your protein-packed cheesecake bars!
Notes
- Use room temperature ingredients to ensure a smooth cheesecake batter.
- Microwaving the jam before adding helps it spread and swirl easily on top.
- Cool the cheesecake completely before refrigerating to prevent cracking.
- For easier slicing, chill the bars well and use a hot, clean knife between cuts.
- Store leftovers in an airtight container in the fridge for up to 5 days.
