These are bright and creamy lemon cheesecake bars with a buttery crust and fluffy topping. A high-protein, low-carb dessert that’s refreshing, tangy, and perfect for any occasion!
Why You’ll Love This Recipe
- Creamy lemon layer with light whipped topping
- High protein from cream cheese and protein powder
- No-bake friendly option and easy to slice
- Bright citrus flavor with zero sugar
- Perfect make-ahead dessert
Ingredients (Makes 12 bars)
Crust:
- 1½ cups (150g) almond flour
- ⅓ cup (35g) vanilla whey protein powder
- ¼ cup butter, melted
- 2 tbsp allulose or powdered sweetener
- Pinch of salt
Lemon Cheesecake Filling:
- 12 oz (340g) cream cheese, softened
- ½ cup full-fat Greek yogurt or sour cream
- ⅓ cup allulose or powdered sweetener
- 1 scoop (30g) vanilla whey protein powder
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Topping:
- 1 cup sugar-free whipped cream or whipped topping
- Extra lemon zest for garnish
Instructions
- Line an 8×8-inch pan with parchment paper.
- Mix almond flour, protein powder, melted butter, sweetener, and salt. Press firmly into the bottom of the pan to form the crust. Chill while preparing the filling.
- Beat cream cheese until smooth. Add Greek yogurt, sweetener, protein powder, lemon juice, lemon zest, and vanilla. Mix until creamy and fully combined.
- Spread the lemon filling evenly over the crust.
- Top with a layer of sugar-free whipped cream and sprinkle with extra lemon zest.
- Chill for at least 3–4 hours (or overnight) until firm. Slice into bars and serve cold.
Prep Time: 15 minutes Chill Time: 3–4 hours Total Time: 3 hours 15 minutes
Nutrition (Per Bar)
- Calories: ~180
- Protein: 9g
- Total Carbs: 4g
- Net Carbs: 2g
- Fat: 15g
