High-Protein Cinnamon Roll Cheesecake Bars

These are dense, creamy, cinnamon-swirled cheesecake bars with a cinnamon-roll vibe and a protein boost. Great chilled straight from the fridge.

Ingredients

Cheesecake Layer

• 16 oz (450 g) light cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 2 large eggs
• 1/2 cup granulated sweetener or sugar
• 1 scoop vanilla protein powder (about 30 g)
• 1 tsp vanilla extract
• 2 tbsp cornstarch or vanilla pudding mix
• Pinch of salt

Cinnamon Swirl

• 3 tbsp melted butter
• 1/4 cup brown sugar or brown sweetener
• 1 tbsp cinnamon
• 1 tbsp flour

Crust

• 1 1/2 cups crushed graham crackers or oat flour
• 3 tbsp melted butter
• 1 tbsp maple syrup or honey

Protein Glaze

• 1/2 cup Greek yogurt
• 2 tbsp cream cheese
• 1–2 tbsp vanilla protein powder
• Splash of milk
• Powdered sweetener to taste

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Instructions

1. Prep the pan
   Line an 8×8-inch pan with parchment paper.
   Preheat oven to 325°F (163°C).
2. Make the crust
   Mix crust ingredients until sandy.
   Press firmly into the pan.
   Bake for 8 minutes, then cool slightly.
3. Make the cinnamon swirl
   Stir together melted butter, brown sugar, cinnamon, and flour until smooth.
4. Make the cheesecake filling
   Beat cream cheese until smooth.
   Add yogurt, eggs, sweetener, vanilla, protein powder, cornstarch, and salt. Mix until creamy.
5. Assemble
   Pour cheesecake filling over crust.
   Spoon cinnamon mixture on top and swirl with a knife.
6. Bake
   Bake 35–40 minutes until center is just slightly jiggly.
   Cool completely, then refrigerate at least 4 hours (overnight is best).
7. Glaze
   Whisk glaze ingredients until smooth and drizzle over chilled bars.
8. Slice & serve
   Cut into 9 large or 12 smaller bars.

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Approximate Macros (per bar, if cut into 9)

• Protein: 16–20 g
• Calories: 220–260
• Carbs: 14–18 g
• Fat: 10–12 g

Tips

• Vanilla or cinnamon cereal milk protein powder works especially well.
• For extra cinnamon-roll flavor, add a little cream cheese extract or butter extract.
• Chill thoroughly before slicing for the cleanest squares.
• These keep 4–5 days refrigerated — if they survive that long.

If you want, I can also give:

• a lower-calorie version
• a cottage cheese blender version
• a no-bake version
• or a full bakery-style ultra gooey version.