Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Raspberry High Protein Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

These Lemon Raspberry High Protein Cheesecake Bars are a delicious and nutritious dessert option featuring a tangy lemon-flavored cottage cheese base swirled with vibrant raspberry puree on a crisp graham cracker crust. Perfect for a protein-packed treat, these bars combine creamy texture with fruity freshness and a hint of almond extract for extra flavor.

  • Total Time: 1 hour 30 minutes plus overnight chilling
  • Yield: 16 servings

Ingredients

Raspberry Sauce

  • 12 oz raspberries
  • 1/4 cup sugar

Crust

  • 1 2/3 cups graham cracker crumbs (Simple Mills Sweet Thins pulsed in food processor or equivalent)
  • 1/4 cup coconut sugar (can substitute brown sugar)
  • 5 tbsp melted butter

Filling

  • 3 cups 2% cottage cheese (such as Good Culture brand)
  • 1/2 cup non-fat plain Greek yogurt
  • 3/4 cup granulated sugar
  • 1/4 cup arrowroot powder
  • 3 eggs
  • 1 egg yolk
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake bars.
  2. Prepare Raspberry Puree: Combine the raspberries and 1/4 cup sugar in a blender and blend on high for 1 minute until smooth. Press the mixture through a fine mesh strainer using a spatula to remove seeds and pulp, collecting the smooth puree in a bowl. Set aside the sauce, reserving half for serving later.
  3. Make Crust: In a bowl, mix graham cracker crumbs, coconut sugar, and melted butter until the mixture resembles wet sand. Spray a 9-inch square baking pan with avocado oil and press the crust evenly into the bottom using your hands or the bottom of a glass jar. Bake the crust for 10 minutes to set.
  4. Blend Cottage Cheese: Blend the cottage cheese in a blender until completely smooth to ensure a creamy texture for the filling.
  5. Combine Filling Ingredients: Transfer blended cottage cheese to a bowl. Add Greek yogurt, granulated sugar, arrowroot powder, eggs, egg yolk, lemon zest, lemon juice, vanilla extract, and almond extract. Mix everything well until fully combined.
  6. Assemble Cheesecake: Pour the filling over the warm crust and smooth the surface with a spatula
  7. Add Raspberry Swirl: Spoon half of the raspberry puree over the filling and swirl gently with a toothpick to create a decorative pattern. Set aside the remaining raspberry sauce in the refrigerator for serving.
  8. Bake Cheesecake Bars: Bake in the preheated oven for 50-60 minutes until the edges are browned and pulling away from the pan and the top is set but still slightly jiggly in the center.
  9. Cool Bars: Turn off the oven and crack open the door. Let the cheesecake bars cool inside the oven for 1 hour to prevent cracking.
  10. Chill Overnight: Refrigerate the cheesecake bars overnight for best texture and flavor development.
  11. Serve: Slice the cheesecake into 16 bars using a wet knife to get clean cuts. Serve with a drizzle of the reserved raspberry sauce and optionally add whipped cream and a small wedge of lemon for garnish.

Notes

  • Using a wet knife helps achieve clean, neat slices without cracking the bars.
  • Arrowroot powder serves as a gluten-free thickener alternative to flour or cornstarch.
  • For extra flavor, garnish with whipped cream and fresh lemon wedges.
  • Storing overnight in the fridge improves the texture and flavor melding of the bars.
  • Raspberry puree can be strained more than once for an ultra-smooth sauce if desired.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/lemon-raspberry-high-protein-cheesecake-bars-recipe/