Healthy Lemon Cheesecake Bars - Desserts with Benefits
It’s springtime, so can someone please tell me why I still have four cans of pumpkin lying around??
Seriously.  I am so behind.  But I definitely made up for it with these Lemon Cheesecake Bars.  Every bite is like a wave of freshness–so tasty, so fresh, so lemony!  You would never actually guess that this is good for you, though.  I mean, they’re too sweet and flavorful to be nutritious…  and they’re definitely too rich and creamy to be diet-friendly…  right?
Healthy Lemon Cheesecake Bars - Desserts with Benefits
Wrong.  The ingredient list of this cheesecake is much healthier than any storebought kind!  And that’s the thing I love about healthy food–it can taste great!

Lemon Cheesecake Bars

Yield: 9 cheesecake bars


    Almond Crust:**
  • 350g (2+1/2 cups) Raw Almonds, roughly chopped (measured after chopping)
  • 40g (1/4 cup) Brown Rice Flour
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 14g (1 tbs) Coconut Oil, soft
  • Cheesecake:
  • 16oz Fat Free Cream Cheese
  • 16oz (2 cups) Plain, Nonfat Greek Yogurt
  • 84g (1/4 cup) Honey
  • 24g (3 tbs) Arrowroot Starch (or cornstarch)
  • 1 tsp Lemon Flavor
  • 1 tsp Stevia Extract
  • 64g (2 scoops) Vanilla Protein Powder
  • 1 tbs Lemon Juice
  • Blueberry Compote, for topping


  1. Preheat oven to 350 degrees Fahrenheit and line a brownie pan with tin foil (I'm sure parchment paper will work)
  2. In a blender, blend the almonds until it looks like this:
  3. Add the brown rice flour, cinnamon and salt and blend again. Transfer mixture to a bowl and mix in the coconut oil (I used my hands). Transfer to the pan and flatten. Bake for ~15 minutes, or until fragrant. Cool in the fridge while you make the filling.
  4. In a large mixing bowl, whip the cream cheese with the yogurt. Add the honey, starch and extracts and whip again. Finally, add the protein powder and lemon juice and whip one last time. Pour this over the crust and bake for ~38-42 minutes, until center is firm and edges pull away from the sides of the pan. Let cool to room temperature. When completely cool, slice and top each square with blueberry compote.


**You can certainly use the typical graham cracker crust. Here is a whole wheat recipe and gluten free recipe. I was just trying to get people to eat more of the almond superfood :)

This recipe is: low sugar, high protein, gluten free

Healthy Lemon Cheesecake Bars - Desserts with Benefits

Labels: Almonds, Blueberry, Brown-Rice-Flour, Cream-Cheese, Gluten-Free, High-Protein, Honey, Lemon, Low-Sugar, Pies-Mousses-Tarts-and-Cheesecakes, Protein-Powder, Yogurt

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Comments (11)

  1. Tina Bk: May 8, 2012

    I like the idea of making this in a square pan. It serves up so much nicer. Your presentation here is so enticing. Lovely blend of flavors, I am sure this one did not last long. Great post!

  2. Tina Bk: May 8, 2012


  3. Cookie and Kate: May 9, 2012

    These cheesecake bars look so great! I have never made cheesecake at home because I’m afraid I’ll eat the whole thing (!!!), but your recipe looks perfect for a special occasion.

  4. Jessica | Desserts With Benefits: May 9, 2012

    Thanks Tina! You must be psychic because we polished this off preeetty quickly ;)

  5. Jessica | Desserts With Benefits: May 9, 2012

    Haha, I have the same fear around chocolate cake ;)
    But these are actually pretty rich and filling, so you’ll be satisfied after one slice… oh, the perks of almonds and over 20g of protein!! :)

  6. stavenmorris: June 11, 2012

    Lemon Cheesecake Bars its looks is great! This Lemon Cheesecake i was never making a home because of that’s trips is heart for me but i can get from the market.

    charity finder

  7. marla: September 9, 2012

    These are super healthy and they look amazing!

  8. gingergirl: March 14, 2013

    hey jessica! this looks so amazing i would love to try it and i need to so so so so badly! but one question: can i replace the protein powder in the filling with anything at all?

  9. dessertswithbenefits: March 15, 2013

    I haven’t tried this recipe without the protein powder, but you can try adding 1 tsp of vanilla extract and an additional 2 tbs of arrowroot starch and 1/4 tsp of stevia extract. Because the protein powder absorbs moisture and makes a firmer filling, I would recommend omitting the tbs of lemon juice. I hope this works for you, good luck! :)

  10. Caitlyn: August 7, 2013

    I’m making these for my fiancé’s birthday. What size brownie pan?

  11. dessertswithbenefits: August 11, 2013

    I believe I used a 9″ brownie pan for these cheesecake bars. And happy bday to your fiancé! Congrats :)

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