High-Protein No-Bake Lemon Cheesecake Bars -

1.5 cups crushed graham cracker crumbs (or high-protein vanilla/graham cookies)
3 tbsp melted light butter or coconut oil
2 tbsp unsweetened almond milk (to help bind the crust)

1.5 cups low-fat plain Greek yogurt (or light vanilla Greek yogurt for extra sweetness)
8 oz light cream cheese (Neufchâtel) or fat-free cream cheese, softened
1 scoop unflavored or vanilla whey/plant protein powder
1/4 cup fresh lemon juice (plus zest of 1 large lemon for that bright citrus punch)
1/4 cup honey, maple syrup, or zero-calorie sweetener (adjust to taste)
2 tsp vanilla powder (or vanilla extract)
2 tsp unflavored gelatin powder or agar-agar (dissolved in 2 tbsp warm water to help it set firmly)

Make the Crust: In a mixing bowl, combine the crushed graham cracker crumbs, melted butter, and almond milk until it resembles wet sand. Press the mixture firmly and evenly into the bottom of a square baking dish or meal-prep container lined with parchment paper. Place it in the fridge to chill while you make the filling.
Blend the Filling: In a large bowl or food processor, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, protein powder, sweetener, vanilla powder, fresh lemon juice, and lemon zest. Beat until completely smooth and velvety.
Incorporate the Setting Agent: Pour the dissolved gelatin mixture into the cheesecake batter while continuing to mix on low speed so it incorporates seamlessly.
Assemble & Chill: Pour the creamy lemon cheesecake filling directly over the chilled crust, smoothing out the top. Drizzle a little extra lemon curd or a swirl of honey on top if desired, and sprinkle with a bit of crushed graham crumbs and lemon zest.
Set & Slice: Refrigerate for at least 3 to 4 hours (or overnight) until firm and sliceable. Cut into clean squares and dig in!

High-Protein No-Bake Lemon Cheesecake Bars