High Protein Lemon Raspberry Cheesecake Bars
These Lemon Raspberry Cheesecake Bars are so yummy, you can't even tell that they are healthy + thet are high in protein and gluten free!
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.