Protein 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.
