Protein Blueberry Cheesecake Bars
Serves 16
10 mins prep
50 mins cook
20 mins Cool Time:
60 mins total
Beautiful and creamy Protein Blueberry Cheesecake Bars aka healthy blueberry cream cheese dessert bites! This healthy blueberry cheesecake bars use protein powder and greek yogurt, and have a healthy cheesecake crust with no butter!
Crust:
sheetsGraham CrackersCrushed, 150g
tbspRunny Almond Butter32g
tbspMaple SyrupSugar-free recommended below
Egg White33g
Cheesecake:
ozSoftened Cream CheeseReduced Fat recommended, 170g, about ⅔ cup
cupNon-fat Greek Yogurt170g
tbspAlmond Milk
cupVanilla Protein PowderWhey-caesin, 30g
tspCornstarch
cupFresh Blueberries100g
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Preheat oven to 375°F, line an 8x8” baking pan with foil (inside and outside), and grease on the inside.
In a food processor, combine crackers, almond butter and maple syrup until powdered.
Transfer mix to a bowl, add egg whites and mix to thicken.
Spread on bottom of pan and press down firmly with back of spoon or small spatula.
Bake for 10-12 minutes, remove from oven and let cool completely.
Cheesecake:
Reduce oven temperature to 325°F.
In a large bowl, beat cream cheese using an electric hand mixer or paddle attachment of stand mixer until smooth; About 1-2 minutes.
Add Greek yogurt and milk and beat again until combined.
Beat in vanilla protein powder and cornstarch, scraping down the sides if needed.
Add egg and beat until just combined. Do not over-mix.
Add blueberries (reserve few for top) and fold.
Pour mixture into pan and smoothen top.
Water bath: Fill a large, deep baking pan with 2-3” boiling water, and place cheesecake pan in.
Bake for 35-40 minutes. Center of the top should be jiggly or soft to the touch.
Remove from oven and let cool completely.
Place in the fridge for a couple of hours to chill, then slice and enjoy!