High Protein Lemon Raspberry Cheesecake Bars
These Lemon Raspberry Cheesecake Bars are so yummy, you can’t even tell that they are healthy + they are high in protein and gluten free!
Author: Leslie Stokes
High in Protein?
Each bar has 8.7g of protein- see full nutrtional facts below!
If you have been following along with me for any amount of time, then you know i’m kinda obsessed with cottage cheese. It’s high in protein and has so many nutritional benefits. Plus, it’s great for baking! Not only do these have cottage cheese, but also greeek yogurt! But don’t worry, they taste amazing, promise!
Ingredients
I like to keep my baking as clean as possible, so as awalys, these are gluten free and refined sugar free!
- Oat flour- I just make my own by blending up some oats in the food processor
- honey
- coconut oil
- cottage cheese
- greek yogurt
- eggs
- cornstarch
- vanilla extract
- lemon zest
Let's Make It!
It’s best to use and 8×8 baking dish, lined with parchment paper for these. You will also need a food processor or blender to blend the batter.
- Preheat the oven to 350°
- Mix the oat flour with the honey and melted coconut oil and press firmly into an 8×8 baking pan lined with parchment paper.
- In a food processor or blender, mix together all of the ingredients for the bars (excpet for the raspberries) for 90 seconds until smooth.
- Pour the batter over the crust, gently shake the pan to make sure the batter is even.
- Slightly warm up the raspberries so they aren’t completely frozen, about 40 seconds in the microwave.
- Top the batter with the raspberries, usuing a spoon to spread them out.
- Bake at 350° for 50-55 minutes or until the bars are set, they will still be slightly giggly, but will continue cooking as they cool.
- Top the bars with more lemon zest and let cool for at least an hour before serving.
- Store in the refrigerator for 5 days.
*** you can make these without the crust for keto
High Protein Lemon Raspberry Cheesecake Bars
Equipment
- food processor or blender
Ingredients
- 2 ⅓ cup cottage cheese
- 1 cup greek yogurt
- 2 eggs
- ¼ cup honey
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon zest + more for topping the bars
- 3/4 cup frozen raspberries
For the Crust
- 1 ½ cups oat flour
- ¼ cup honey
- 3 tbsp coconut oil
Let's Make It
- Preheat the oven to 350°
- Mix the oat flour with the honey and melted coconut oil and press firmly into an 8x8 baking pan lined with parchment paper.
- In a food processor or blender, mix together all of the ingredients for the bars (excpet for the raspberries) for 90 seconds until smooth.
- Pour the batter over the crust, gently shake the pan to make sure the batter is even.
- Slightly warm up the raspberries so they aren't completely frozen, about 40 seconds in the microwave.
- Top the batter with the raspberries, usuing a spoon to spread them out.
- Bake at 350° for 50-55 minutes or until the bars are set, they will still be slightly giggly, but will continue cooking as they cool.
- Top the bars with more lemon zest and let cool for at least an hour before serving.
- Store in the refrigerator for 5 days.
Nutrition Facts
