Serves: 9–12 bars
Chill time: 2–3 hours
Texture: thick, creamy, swirled, cheesecake-like
Ingredients
Base Cheesecake Layer
- 2 cups (480 g) Greek yogurt (thick, plain)
- 8 oz (225 g) cream cheese, softened
- 2 scoops vanilla protein powder
- 2 eggs
- ⅓ cup sweetener (honey, maple syrup, or keto sweetener)
- 1 tsp vanilla extract
Cinnamon Swirl
- 2 tbsp melted butter
- 2 tbsp brown sugar or brown sugar substitute
- 1 tbsp cinnamon
- 1 tbsp Greek yogurt (to thin slightly)
Optional Crust (if desired)
- 1 cup almond flour or crushed graham crackers
- 2 tbsp melted butter
- 1 tbsp sweetener
Instructions
- Preheat oven
- Set to 325°F (163°C).
- Line an 8×8 baking dish with parchment paper.
- Make crust (optional)
- Mix almond flour + melted butter + sweetener.
- Press into pan and bake 8–10 minutes. Let cool slightly.
- Make cheesecake batter
- Beat cream cheese until smooth.
- Mix in Greek yogurt, protein powder, sweetener, vanilla, and eggs.
- Whisk until creamy and lump-free.
- Make cinnamon swirl
- Mix melted butter, cinnamon, sugar, and yogurt into a paste.
- Assemble
- Pour cheesecake batter into pan.
- Drop spoonfuls of cinnamon swirl on top.
- Use a knife to gently swirl into a marbled pattern.
- Bake
- Bake 30–40 minutes until edges are set but center is slightly jiggly.
- Cool & chill
- Cool completely at room temperature.
- Refrigerate 2–3 hours (best texture happens after chilling).
Optional Glaze (the “over the top” part)
- 2 tbsp cream cheese
- 2 tbsp Greek yogurt
- 1–2 tbsp sweetener
- ½ tsp vanilla
- Splash of milk to thin
Whisk and drizzle over chilled bars.
Approximate Nutrition (per bar, 12 servings)
- Calories: 140–200
- Protein: 12–18 g
- Carbs: 4–10 g (depends on sweetener)
- Fat: 6–10 g