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Healthy high-protein lemon cheesecake bars topped with fresh lemon zest.

Healthy High-Protein Lemon Cheesecake Bars

Delightful and nutritious cheesecake bars made with Greek yogurt and almond flour, perfect for dessert, a snack, or breakfast.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 8 bars
Course: Dessert, Snack
Cuisine: Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup almond flour Can be substituted with oat flour or gluten-free all-purpose flour.
  • 2 tablespoons melted coconut oil
  • 2 tablespoons honey or maple syrup For sweetness.
For the filling
  • 1.5 cups Greek yogurt
  • 1/3 cup lemon juice
  • 1 zest zest of 1 lemon
  • 1/4 cup honey or maple syrup (for filling) Adjust sweetness to taste.
  • 1 teaspoon vanilla extract
  • 1 teaspoon gelatin or agar-agar Optional for firmness.
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
  2. In a mixing bowl, combine almond flour, melted coconut oil, and honey or maple syrup for the crust. Mix until combined.
  3. Press the mixture into the bottom of the baking dish.
  4. Bake the crust for 10-12 minutes until golden. Remove it from the oven and let it cool.
Filling
  1. In another bowl, mix Greek yogurt, lemon juice, lemon zest, honey or maple syrup, vanilla extract, and gelatin (if using) until smooth.
  2. Pour the filling over the cooled crust and spread it evenly.
  3. Refrigerate for at least 2 hours or until set.
Serving
  1. Cut into bars and serve chilled, garnished with lemon slices if desired.

Notes

For a firmer texture, use gelatin or agar-agar. Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer shelf life.