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Creamy High-Protein Blueberry Cheesecake Bars

They're rich, thick, creamy, packed with juicy blueberries, and made with simple, wholesome ingredients you probably already have in your kitchen. Even better? There's no protein powder hiding in this recipe. Instead, the protein comes naturally from Greek yogurt, cream cheese, and eggs, giving these bars a classic cheesecake texture without the chalky taste that can come with many high-protein desserts.
Prep Time 15 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • Cheesecake
  • 16 oz cream cheese softened
  • 1 1/2 cups plain nonfat Greek yogurt
  • 3 large eggs room temperature
  • 1/3 cup pure maple syrup
  • 2 tsp vanilla extract
  • 3 tbsp tapioca flour arrowroot starch, or cornstarch
  • 1 tsp tapioca flour arrowroot starch, or cornstarch (for coating the blueberries)
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Pinch of sea salt
  • 1 1/2 cups fresh blueberries
  • Optional Blueberry Topping
  • 1 1/2 cups fresh blueberries
  • 1 tsp fresh lemon juice
  • 1 tsp tapioca flour arrowroot starch, or cornstarch
  • 1 tbsp water

Instructions

  • Preheat the oven to 325°F. Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • Toss the blueberries with 1 teaspoon of tapioca flour, arrowroot starch, or cornstarch until lightly coated.
  • Add the cream cheese, Greek yogurt, eggs, maple syrup, vanilla, 3 tablespoons of tapioca flour, lemon juice, lemon zest, and sea salt to a food processor. Blend until completely smooth and creamy.
  • Let the batter rest for 5–10 minutes.
  • Gently fold the coated blueberries into the batter.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 60 minutes, or until the edges are set and the center has a slight jiggle. If the top browns too quickly, loosely tent with foil during the final 10–15 minutes.
  • Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 20 minutes.
  • Cool completely at room temperature, then refrigerate for at least 8 hours, preferably overnight.
  • For the optional topping, combine the blueberries and lemon juice in a saucepan over medium heat. Cook for 5–7 minutes until the berries begin to burst. Stir together the starch and water, add it to the blueberries, and cook for another 1–2 minutes until thickened. Cool completely before spooning over the chilled cheesecake.

Notes

Approximate Macros (Cheesecake Only)
Using Regular Full-Fat Cream Cheese (6 Servings)
Calories: ~376
Protein: ~20.3 g
Carbohydrates: ~24 g
Fat: ~23.2 g
Using Kite Hill Dairy-Free Cream Cheese (6 Servings)
Calories: ~291
Protein: ~17.5 g
Carbohydrates: ~26 g
Fat: ~15.2 g