This delightful Protein Blueberry Cheesecake Bars recipe comes together in about 30 minutes and is a quick and easy no-bake treat that your family will love!
Ingredients You’ll Need
- 10 sheets Graham Crackers (Crushed, 150g): These will serve as the crunchy base for your protein-packed delight.
- 2 Tbsp Runny Almond Butter (32g): Adds a creamy texture and rich flavor. You could swap it out for peanut butter if you prefer!
- 1 Tbsp Maple Syrup: For a touch of natural sweetness, I recommend using sugar-free maple syrup if you’re looking to cut back on sugar.
- 1 Egg White (33g): This helps bind the crust and gives it a nice, chewy texture!
- 6 oz Softened Cream Cheese (Reduced Fat recommended, 170g, about ⅔ cup): This is the star of the show, lending that classic cheesecake flavor.
- ⅔ cup Non-fat Greek Yogurt (170g): A great source of protein, plus it adds creaminess.
- 2 Tbsp Almond Milk – This will help smooth out the cheesecake mixture so it’s creamy and not too thick.
- ⅓ cup Vanilla Protein Powder (Whey-casein, 30g): This gives your bars that extra protein kick, perfect for post-workout or an afternoon snack!
- 2 tsp Cornstarch: Helps thicken the filling for that perfect cheesecake texture.
- 1 Egg: Just one whole egg will help with the consistency and richness of your cheese mixture.
- ⅔ cup Fresh Blueberries (100g): Bursting with flavor, these juicy beauties are what make this dessert special!
How to Make Protein Blueberry Cheesecake Bars
- Preheat your oven to 375°F. Line an 8×8” baking pan with foil, make sure you grease the inside too so your bars don’t stick. Trust me, you’ll thank yourself later!
- In a food processor, combine the crushed graham crackers, almond butter, and maple syrup until you create a fine powder. This is your base, and it smells heavenly!
- Transfer this lovely mixture to a bowl, then add the egg white and mix it all together until it thickens beautifully. You’re going to want to dig in already!
- Spread the mixture evenly on the bottom of your greased pan, pressing down firmly with the back of a spoon or a small spatula. You want it nice and compact.
- Bake for 10-12 minutes, until slightly golden, then remove from the oven and allow to cool completely.
- Now onto the cheesecake filling! In a mixing bowl, combine softened cream cheese, Greek yogurt, protein powder, cornstarch, almond milk, and egg. Beat until everything is creamy, fluffy, and smooth, oh, and don’t forget a couple pinches of salt; it really elevates the flavors!
- Gently fold in the fresh blueberries, being careful not to squish them too much, nobody wants a purple cheesecake, right?
- Pour the cheesecake mixture over the cooled crust and spread it out evenly, ensuring every corner is filled.
- Pop it back into the oven and bake for an additional 20-25 minutes or until the center is set and doesn’t jiggle too much.
- Cool completely at room temperature, then chill in the fridge for at least a couple hours (or overnight) before slicing into bars.
If you loved this recipe, be sure to check out my Blueberry Cheesecake Bars, my Banana Bread Muffins, or my No-Bake Chocolate Oatmeal Bars!
Tips for Success
Customizable
This dish is all about YOU! Not a fan of blueberries? Use strawberries, chopped cherries, or whatever fresh fruit you adore. Want it even more chocolatey? Toss in some chocolate chips, your family will love it!
No-Bake Option
If you want a no-bake version, simply set the crust in the fridge instead of baking it. The cheesecake filling will still set beautifully and the taste will be just as delightful!
Meal Prep Friendly
These bars are perfect for meal prep: they stay fresh in the fridge for up to a week, so feel free to slice ’em up and grab one on your way out the door for a tasty, nutritious snack.
Serving Suggestions
Pair with a dollop of low-fat whipped cream or a drizzle of honey if you’re feeling a bit indulgent. They’re great with a hot cup of tea or coffee, too!
Serving & Storage
Keeping Leftovers Fresh
Once cut, these protein blueberry cheesecake bars should be stored in an airtight container in the refrigerator. They’ll last for about a week, though they usually disappear long before that! If you’re looking to keep them even longer, you can freeze them. Just be sure to wrap each bar individually in plastic wrap and store them in a freezer-safe bag. They can last up to three months in the freezer. Just thaw them in the fridge overnight before serving.
Reheating
There’s no need to reheat these bars, they’re best chilled! Just remove them from the fridge and enjoy them straight away. Perfect for a refreshing treat!
Remember to enjoy your cooking process, after all, it’s all about family, fun, and flavors! Whether you’re making these for a cozy dinner at home or an elaborate gathering, they’re sure to be a hit.
So good luck, happy baking, and follow us on Pinterest for daily inspiration that brings warmth to your table!!
Protein Blueberry Cheesecake Bars
Ingredients
Method
- Preheat your oven to 375°F. Line an 8×8” baking pan with foil and grease it inside.
- In a food processor, combine the crushed graham crackers, almond butter, and maple syrup until you create a fine powder.
- Transfer the mixture to a bowl, add the egg white, and mix until it thickens.
- Spread the mixture evenly on the bottom of the greased pan, pressing down firmly.
- Bake for 10-12 minutes, until slightly golden, then allow to cool completely.
- In a mixing bowl, combine the softened cream cheese, Greek yogurt, protein powder, cornstarch, almond milk, and egg. Beat until creamy and smooth.
- Gently fold in the fresh blueberries.
- Pour the cheesecake mixture over the cooled crust and spread it evenly.
- Bake for an additional 20-25 minutes or until the center is set.
- Cool at room temperature, then chill in the fridge for at least a couple hours before slicing.