No-Bake Protein Cheesecake Bars

These No-Bake Protein Cheesecake Bars feature a creamy, protein-packed filling with a nutty base. Perfect for a quick breakfast, it’s a simple recipe that blends rich, tangy flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

These bars are a nutritious, healthy breakfast idea that transforms a creamy, protein-packed filling with a nutty base into a delightful treat, perfect for a quick morning. Easy to make without baking, they’re low in sugar and high in protein. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Blend Smoothly: Ensures a creamy texture.
• Use Fresh Nuts: Adds better flavor to the base.
• Chill Well: Enhances firmness and taste.
• Avoid Overmixing: Prevents a grainy filling.
• Serve Chilled: Maximizes the creamy appeal.
• Adjust Sweetness: Taste and tweak honey to preference.
• Use Parchment: Eases removal from pan.
• Cut Evenly: Ensures uniform portions.
• Store Properly: Keeps freshness intact.
• Add Texture: Sprinkle with nuts if desired.

Yield: 10 bars

No-Bake Protein Cheesecake Bars

Print

Creamy no-bake protein cheesecake, healthy breakfast treat.

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• ¼ cup fresh blueberries
• ½ cup pitted dates
• ½ cup vanilla protein powder
• 1 cup chopped almonds
• 1 cup plain Greek yogurt
• 1 tbsp chia seeds
• 1 tbsp fresh lemon juice
• 2 tbsp honey
• 8 oz low-fat cream cheese
• pinch salt

Instructions

1. Prepare the Base: In a food processor, blend almonds and dates until a sticky crumb forms.
2. Form the Crust: Press the mixture evenly into a parchment-lined pan to form a base.
3. Mix Wet Ingredients: In a bowl, combine softened cream cheese, Greek yogurt, honey, and lemon juice.
4. Add Protein: Stir in vanilla protein powder until smooth.
5. Incorporate Seeds: Mix in chia seeds and a pinch of salt.
6. Spread the Filling: Pour the cream cheese mixture over the crust and spread evenly.
7. Add Topping: Sprinkle fresh blueberries over the top and press lightly.
8. Chill the Bars: Place in the refrigerator for 2 hours to set.
9. Cut the Bars: Remove from pan and cut into even bars or squares.
10. Serve and Enjoy: Serve chilled, savoring these creamy, healthy breakfast delights!

Notes

• Blend smoothly for texture; use fresh nuts for flavor.
• Chill well to set properly; avoid overmixing to prevent graininess.
• Store leftovers promptly to maintain freshness; serve chilled for best taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 190Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 14mgSodium 171mgCarbohydrates 16gFiber 3gSugar 11gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almonds (1 cup): Chopped, for nutty base.
• Dates (½ cup): Pitted, for natural sweetness.
• Greek Yogurt (1 cup): Plain, for creaminess.
• Vanilla Protein Powder (½ cup): Unflavored or vanilla, for protein.
• Cream Cheese (8 oz): Low-fat, softened, for richness.
• Honey (2 tbsp): For natural sweetness.
• Lemon Juice (1 tbsp): Fresh, for tang.
• Chia Seeds (1 tbsp): For added fiber.
• Salt (pinch): Enhances flavor; adjust to taste.
• Blueberries (¼ cup): Fresh, for topping.

Variations and Substitutions

• Nut Swap: Use walnuts or pecans.
• Date Swap: Use raisins or maple syrup.
• Yogurt Swap: Use coconut yogurt for vegan option.
• Protein Swap: Use pea protein or omit.
• Cheese Swap: Use silken tofu or omit.
• Sweetener Swap: Replace honey with agave.
• Fruit Swap: Use raspberries or omit.
• Seed Swap: Use flaxseeds or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; serve chilled.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Not recommended; serve cold.

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