There’s something truly delightful about indulging in the tangy sweetness of Lemon Raspberry High Protein Cheesecake Bars. After several rounds of experimentation in my kitchen, I discovered the magic of combining cottage cheese and Greek yogurt to create a creamy filling that maintains all the goodness of dessert while boosting protein. This journey led to a gorgeous raspberry swirl that not only enhances flavor but also adds a burst of color. If you love both cheesecake and health-conscious recipes, you might also enjoy my Easy Mexican Bean Stew.
About Lemon Raspberry High Protein Cheesecake Bars
This recipe transforms the classic cheesecake into a protein-packed treat that’s both delicious and satisfying. Throughout testing, I focused on balancing flavors and textures while making sure the bars remained rich yet light. With family gatherings and health trends influencing my kitchen adventures, these bars have become a staple. Ideal for meal prep, they also brighten up any dessert spread.
- Quick prep: It’s a great option when you want dessert without spending hours in the kitchen.
- Budget-friendly: Most ingredients are pantry staples, so it won’t break the bank.
- Family favorite: The combination of lemon and raspberry creates a nostalgic flavor that everyone adores.
- Ingredient insight: Cottage cheese adds moisture while boosting protein, making it a healthier alternative.
Key Ingredients & Their Roles
- Cottage Cheese: Provides creaminess and a high protein boost; opt for low-fat if preferred.
- Greek Yogurt: Enhances the smooth texture and adds tanginess to the filling.
- Raspberries: Offers natural sweetness and a vibrant swirl; frozen can work too but adjust sugar.
- Graham Crackers: Forms a crunchy, buttery crust that balances the creamy filling; use whole wheat for a healthier option.
How to Make Lemon Raspberry High Protein Cheesecake Bars
- Preheat your oven to 350°F (175°C). The warmth will create a lovely, inviting atmosphere in your kitchen.
- In a blender, combine the raspberries with sugar and blend until smooth. Use a fine mesh strainer to extract as much puree as possible, leaving seeds behind.
- Mix the crust ingredients in a bowl until they resemble damp sand. Press firmly into a greased 9-inch square pan, creating an even layer. Bake for about 10 minutes until golden.
- Blend the cottage cheese until smooth, then mix in Greek yogurt, sugar, arrowroot powder, eggs, lemon zest, lemon juice, and extracts until well combined.
- Pour the filling over the warm crust, smoothing it out. Drizzle half of the raspberry puree on top and create swirls for a beautiful design.
- Bake for 50-60 minutes or until the edges are firm, and the center is slightly jiggly yet set. Turn off the oven and leave the cheesecake to cool inside for an hour.
- Cool completely in the fridge overnight for the best results. Slice into 16 bars using a wet knife, drizzling any remaining raspberry sauce on top.
Pro Tips & Troubleshooting
- When blending the cottage cheese, make sure to achieve a super smooth texture to avoid clumps in the filling.
- If your bars crack on top, don’t worry! Once cooled, they’ll firm up and be topped with raspberry sauce, which hides imperfections.
- Feel free to swap out raspberries with blueberries or strawberries for a seasonal twist; each fruit brings a unique flavor profile.
- This recipe easily doubles — just use a larger pan and adjust baking times as needed.
Storage & Make-Ahead Guide
Store these bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 3 months. Thaw in the fridge overnight before serving them. I found that freezing keeps the texture delightful and flavors just as fresh as the day they were made.
Serving Suggestions
Pair these Lemon Raspberry High Protein Cheesecake Bars with a light salad for a balanced meal or a cup of herbal tea for dessert. Consider trying them alongside my Honey Glazed Chicken for an interesting flavor contrast, or enjoy with Vegetable Soup for a complete dinner option.
Frequently Asked Questions
- Can I use a different sweetener? Yes! You can substitute with honey or maple syrup, just adjust the quantity to taste.
- How should I cut the bars for neat slices? Dip the knife in hot water, wipe it dry, and make clean cuts for perfect squares.
- What can I use instead of arrowroot powder? Cornstarch is a great alternative; it works similarly for thickening.
- Can I make these vegan? To make a vegan version, use silken tofu instead of cottage cheese and Greek yogurt, and flax eggs instead of regular eggs.
- How can I ensure a smooth custard-like filling? Blending well to eliminate lumps is key; make sure to scrape the sides of your blender often.
Final Thoughts
These Lemon Raspberry High Protein Cheesecake Bars have become a personal favorite for family gatherings and meal prep alike. I love them chilled, drizzled with raspberry sauce, and served with a refreshing lemon wedge. I encourage you to try this recipe, and I can’t wait to hear how they turn out for you!
More Recipes You’ll Love
- Air Fryer Brussels Sprouts – a refreshing, light side that pairs well with cheesecake.
- Honey Glazed Chicken – the sweet, tangy flavors complement the tartness of the cheesecake.
- Vegetable Soup – a perfect balance to a rich dessert, great for meal planning.
- Lemon Garlic Chicken Thighs – enhances the lemon flavor in the cheesecake.
Lemon Raspberry High Protein Cheesecake Bars
Ingredients
- 12 oz raspberries
- 1/4 cup sugar
- 1 2/3 cups graham cracker crumbs pulverized
- 1/4 cup coconut sugar can substitute brown sugar
- 5 tbsp melted butter
- 3 cups 2% cottage cheese used Good Culture brand
- 1/2 cup non-fat plain Greek yogurt
- 3/4 cup granulated sugar
- 1/4 cup arrowroot powder
- 3 ea eggs
- 1 ea 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 half 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 whipped cream and a small wedge of lemon, and enjoy!