Protein Cheesecake

These creamy and chilled Protein Cheesecake bars are so delicious! Very easy to make and store in the freezer.

Easy Churro Protein Cheesecake Bars Recipe by Lauren

WHY YOU’LL LOVE THIS PROTEIN CHEESECAKE BARS

• They are seriously HEAVENLY! Can’t tell you enough.
• Lightened up from your traditional cheesecake!
• Protein packed
• They freeze great – delicious snack to pull out when you have nothing else!
• You will always be in the mood for these – highlight of your day every time.

INGREDIENTS:

• rescent rolls – Used Pillsbury
• Cinnamon
• Sugar – you want to use the real stuff for the churro topping!
• Cream cheese – for this recipe used fat-free. You can use Neufchâtel, 1/3 reduced-fat or full fat cream cheese if you wish here.
• Greek yogurt – thick greek yogurt works best over normal yogurt for a thicker cream cheese layer.
• Egg
• Vanilla extract
• Protein powder – Used vaniila protein powder
• Sweetener – Used swerve granular sweetener. Use any sweetener you like here!

HOW TO MAKE:

1. Preheat the oven to 350 degrees F. Spray a 8×8″ baking dish with cooking spray. Using your hands, press 4 of the crescent rolls into the bottom of the dish. Try to seal the seams as much as possible.
2. In the bowl of a stand mixer (or with a hand mixer), combine the cream cheese, yogurt, egg, vanilla, protein powder, and sweetener until smooth. Spread the cheesecake mixture over the bottom layer of crescent rolls. 
3. Flatten out the remaining four crescent rolls to form a crescent roll sheet that is the same size as the one on the bottom. You can do this by flattening out between two pieces of parchment paper or by using a rolling pin. Gently place dough on top of the filling.
4. In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar mixture all across the top.
5. Bake for 25-30 minutes, or until the cheesecake bars start to become golden brown along the edges. 
6. Let cool completely to room temperature. Then store in the fridge for 2-3 hours to set before slicing. Best if you let them sit overnight!

Other recipes you might like to try: Easy Keto Cheesecake Mug, Easy Turkey Meatballs Keto Recipe, Keto French Pancake Recipe

Print

Protein Cheesecake

These creamy and chilled Protein Cheesecake bars are so delicious! Very easy to make and store in the freezer.

Course Dessert

Keyword cheese cake, desserts, High Protein, protein bars

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Servings 9 Yield

Calories 162kcal

Ingredients

For the Churro Dough:

• 1 8-oz package of crescent rolls
• 1 tbsp ground cinnamon
• 2 tbsp sugar

For the Cheesecake Filling:

• 8 oz fat-free cream cheese (224g)
• 3/4 cup plain nonfat Greek yogurt (170g)
• 1 large egg
• 1 tsp clear vanilla extract
• 1 scoop vanilla or snickerdoodle protein powder (31g)
• 1/4 cup Swerve granular sweetener (48g) – or other sweetener of choice

Instructions

• Preheat the oven to 350 degrees F. Spray a 8×8″ baking dish with cooking spray. Using your hands, press 4 of the crescent rolls into the bottom of the dish. Try to seal the seams as much as possible.
• In the bowl of a stand mixer (or with a hand mixer), combine the cream cheese, yogurt, egg, vanilla, protein powder, and sweetener until smooth. Spread the cheesecake mixture over the bottom layer of crescent rolls. 
• Flatten out the remaining four crescent rolls to form a crescent roll sheet that is the same size as the one on the bottom. You can do this by flattening out between two pieces of parchment paper or by using a rolling pin. Gently place dough on top of the filling.
• In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar mixture all across the top.
• Bake for 25-30 minutes, or until the cheesecake bars start to become golden brown along the edges. 
• Let cool completely to room temperature. Then store in the fridge for 2-3 hours to set before slicing. Best if you let them sit overnight!

Notes

The post Protein Cheesecake appeared first on Fitr 365.