High-Protein Cranberry Lemon Cheesecake Bars
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: High-Protein
Ingredients
Scale
- 1.5 cups graham cracker crumbs (or crushed almond flour crackers for gluten-free)
- 1 scoop vanilla whey protein powder (for the crust)
- 3 tbsp melted unsalted butter or coconut oil
- 8 oz light cream cheese, softened to room temperature
- 1 cup non-fat plain Greek yogurt
- 2 scoops vanilla whey or casein protein powder (for the filling)
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup monk fruit sweetener or stevia blend
- 2 large eggs
- 1 cup fresh or frozen cranberries
- 2 tbsp water
Instructions
- Step 1: Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides to make it easy to lift the bars out later. Lightly grease any exposed pan surfaces with non-stick spray.
- Step 2: Create the Protein Crust In a medium bowl, combine the graham cracker crumbs, one scoop of protein powder, and the melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of your prepared baking pan. Bake the crust for 8-10 minutes until lightly golden, then remove and let it cool slightly.
- Step 3: Simmer the Cranberry Swirl While the crust bakes, place the cranberries, 2 tablespoons of sweetener, and 2 tablespoons of water in a small saucepan over medium heat. Simmer for 5-7 minutes, stirring occasionally, until the berries burst and the mixture thickens into a sauce. Remove from heat and set aside to cool.
- Step 4: Mix the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese and Greek yogurt together until smooth and lump-free. Add the remaining sweetener, lemon juice, lemon zest, and two scoops of protein powder. Mix again. Finally, add the eggs one at a time, mixing on low speed just until combined. Do not overmix, as this can cause the cheesecake to crack.
- Step 5: Assemble and Swirl Pour the lemon cheesecake batter over the pre-baked crust and spread it evenly with a spatula. Drop spoonfuls of the cranberry sauce over the top of the batter. Use a toothpick or a butter knife to gently swirl the cranberry sauce into the cheesecake layer to create a marbled effect.
- Step 6: Bake and Chill Place the pan back in the oven and bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door slightly ajar for 10 minutes to help prevent cracking. Remove the pan and let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before slicing.