Imagine indulging in creamy, dreamy Lemon Raspberry High Protein Cheesecake Bars that not only satisfy your sweet cravings but also pack a nutritional punch! After several rounds of testing, I’ve perfected this recipe to balance delightful flavors and textures. The fresh tang of lemon combined with a vibrant raspberry swirl creates a stunning dessert that feels indulgent but nourishes your body, too. If you’re looking for a protein boost that’s high in flavor, check out my Blueberry Protein Muffins for a delightful pairing!
About Lemon Raspberry High Protein Cheesecake Bars
Lemon Raspberry High Protein Cheesecake Bars are the ultimate treat when you crave something sweet yet nutritious. I wanted to enjoy my favorite dessert without the guilt. Through countless tests, I discovered how to blend cottage cheese and Greek yogurt into a luxuriously creamy filling, all while keeping it rich and decadent. Perfect for family gatherings or simply as a self-care treat, they resonate with everyone. The best part? It’s budget-friendly and brings a burst of springtime freshness throughout the year.
- Quick prep that takes only 15 minutes, making it perfect for busy weeknights.
- Budget-friendly using common ingredients; you likely have most on hand.
- A family favorite that pleases even the pickiest eaters with its vibrant flavors.
- Lemon is not only tangy but also full of Vitamin C, offering a healthy twist!
Key Ingredients & Their Roles
- Cottage Cheese: Acts as the main protein-rich base; opt for a low-fat version for a lighter option.
- Greek Yogurt: Enhances creaminess and adds tang; plain and non-fat works best.
- Fresh Lemons: Provides the zesty brightness that elevates flavor; ensure they are juicy for maximum flavor.
- Raspberries: Offers a natural sweetness; feel free to substitute with strawberries if desired.
How to Make Lemon Raspberry High Protein Cheesecake Bars
- Preheat your oven to 350°F (180°C) to ensure even baking without cold spots.
- Blend 12 oz of raspberries with 1/4 cup sugar in a blender until smooth. Strain through a fine mesh sieve into a bowl, discarding remnants, and set aside.
- Combine 1 2/3 cups of graham cracker crumbs, 1/4 cup coconut sugar, and 5 tbsp melted butter in a bowl, mixing until the mixture resembles wet sand.
- Press this mixture firmly into a greased 9-inch square pan and bake for 10 minutes until golden.
- In a blender, puree 3 cups of cottage cheese until smooth. Transfer to a bowl and fold in 1/2 cup Greek yogurt, 3/4 cup sugar, 1/4 cup arrowroot powder, 3 eggs, 1 egg yolk, 1 tbsp lemon zest, and 1/4 cup lemon juice.
- Spread the cheesecake mixture over the baked crust, smoothing out the top. Drizzle half of the raspberry puree and swirl with a toothpick to create a design.
- Bake for 50-60 minutes until the edges are slightly browning and the center is set but slightly jiggly.
- After baking, turn off the oven and leave the bars inside to cool for 1 hour for a smoother texture.
- Chill in the fridge overnight. Slice into 16 bars using a wet knife for clean cuts.
- Serve each bar with a drizzle of the reserved raspberry sauce and a wedge of fresh lemon, if desired.
Pro Tips & Troubleshooting
- Mix the cottage cheese thoroughly to prevent lumps; a high-speed blender does wonders!
- A common error is overbaking, which can lead to cracks. Aim until just set; you want it slightly jiggly.
- Feel free to swap the raspberry for blueberries or strawberries based on seasonal availability for a delightful twist.
- Scaling down this recipe is simple; just halve all ingredients and use a smaller baking dish.
Storage & Make-Ahead Guide
Store these bars in the refrigerator for up to 5 days, or freeze them for 3 months in an airtight container. When reheating, let them sit at room temperature for a few minutes or warm gently in the oven. I discovered they freeze incredibly well, maintaining their flavors and textures beautifully!
Serving Suggestions
Pair these lemon raspberry bars with a fresh fruit salad for an added burst of flavor or serve alongside a light herbal tea. For more delightful ideas, check out my Healthy Winter Salad or Carrot Cake Cookies.
Frequently Asked Questions
- What if I don’t have arrowroot powder? You can substitute it with cornstarch or tapioca starch in the same quantity.
- Can I use frozen raspberries? Absolutely! Just thaw them and drain excess juices before blending.
- How should I slice cheesecake bars? Use a wet knife for cleaner cuts and to avoid tearing the filling.
- Can I substitute other cheeses? While cottage cheese is ideal, ricotta can work but will alter the texture slightly.
- Is it okay to leave the cheesecake out? It should be refrigerated after cooling to ensure freshness and avoid spoilage.
Final Thoughts
I truly cherish these Lemon Raspberry High Protein Cheesecake Bars as a delicious, healthier alternative to traditional desserts. Perfect for brightening up your day, I encourage you to give them a try and share your delightful results with me!
More Recipes You’ll Love
- Blueberry Protein Muffins – perfect for a high-protein snack alongside cheesecake bars
- Carrot Cake Oatmeal Cookies – adds a fiber-packed treat that complements the cheesecake’s sweetness
- Sweet Potato Hash Browns – a nutritious addition for a balanced breakfast pairing
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Lemon Raspberry High Protein Cheesecake Bars
Ingredients
- 12 oz raspberries
- 1/4 cup sugar
- 1 2/3 cups graham crackers crumbs (I used Simple Mills Sweet Thins pulsed in the food processor)
- 1/4 cup coconut sugar (can sub brown sugar)
- 5 tbsp melted butter
- 3 cups 2% cottage cheese (I used 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
- Preheat oven to 350.
- Combine the raspberries and sugar in a blender and blend on high for 1 minute until smooth. Use a spatula to press through a fine mesh strainer into a bowl and discard the pulp and seeds. Scrape the bottom of the strainer to get as much of the sauce as possible. Set aside.
- Combine the crust ingredients in a bowl and mix well until it looks like wet sand. Spray a 9-inch square pan with avocado oil and press the crust down into an even layer using your hands or the bottom of a glass jar. Bake for 10 minutes.
- Blend the cottage cheese in a blender until smooth. Add it to a bowl along with the Greek yogurt, sugar, arrowroot powder, eggs, egg yolk, lemon zest, lemon juice, vanilla and almond extracts. Mix well to combine.
- Pour the filling into the warm crust and smooth out with a spatula.
- Spoon 1/2 of the raspberry puree over top and swirl to make a design using a toothpick and make it look pretty! Set the rest of the sauce aside in the refrigerator for topping when the cheesecake is ready to serve (optional).
- Bake for 50-60 minutes until the sides have browned and started to pull away from the pan and the top looks set (but still slightly jiggly).
- Turn the oven off, then crack it open and let the cheesecake bars cool inside for 1 hour. Place in the refrigerator overnight for best results.
- Slice into 16 bars with a wet knife and serve with a drizzle of the remaining raspberry sauce on top, if desired. Add whip cream and a small wedge of lemon and enjoy!