Healthy Apple Pie Cheesecake Bars
HEY HI HELLO. I’m excited. Can you tell I’m excited?? Why, you ask? Because I finally get to post the recipe for these Healthy Apple Pie Cheesecake Bars!
This recipe was a long time coming. I’ve been trying to make this cheesecake for… well, let’s just say, too long. Every batch I made before this one was a total failure. The very first batch wasn’t baked all the way through because I pulled it out of the oven too early. The second batch wasn’t flavorful at all. The third batch sunk in the center (which I didn’t realize could even happen to cheesecake??). And the fourth batch had some weird air pocket in the corner and formed a hard “crust” on the surface from the heat of the oven. Yeah, I’m pretty much a failure in the kitchen sometimes *shakes fist at the sky*
But I finally struck gold on trial #5. This, my friends, this is what I call delicious!
These Apple Pie Cheesecake Bars are rich and decadent, yet light and creamy. You’d never know they’re refined sugar free, gluten free, and high protein too!
When Cheesecake has an Apple Pie twist, the only option is YES.
What a great combination right??
Not only does the apple topping add presentation points, but it covers up any cracks that form on the cheesecake’s surface during the baking process. Which is not a problem… no one can see it anyways 😉
There’s nothin’ much better than a freshly baked batch of these Apple Pie Cheesecake Bars. They’re smooth, creamy, tangy, sweet, and packed with flavor — a perfect description of the word, “decadent.”
Unlike typical cheesecake, which is heavy, made with full-fat cream cheese, egg yolks, and a ton of white sugar, this healthified version is made with Neufchâtel cream cheese (aka ⅓ less fat cream cheese) and a mix of pure maple syrup and organic stevia extract to sweeten. These easy substitutions work perfectly, and trust me, it yields 100% deliciousness. Especially when it comes topped with homemade apple pie filling.
These Apple Pie Cheesecake Bars are rich and decadent, yet light and creamy. You'd never know they're refined sugar free, gluten free, and high protein too!
- 2 cups Graham Cracker Crumbs
- 56g (¼ cup) Coconut Oil (melted)
- 1 large Egg White
- 16 oz Neufchâtel Cream Cheese (or ⅓ less fat cream cheese)
- 2 cups Plain, Nonfat Greek Yogurt
- 1 large Egg
- 1 tbs Lemon Juice
- 1 tsp Vanilla Extract
- 1 tsp Liquid Stevia Extract
- 60g (⅔ cup) Vanilla Whey Protein Powder
- 1 tsp Ground Cinnamon
- 2 Honeycrisp Apples
- 6 tbs Pure Maple Syrup
- 1 tbs Lemon Juice
- 1½ tsp Ground Cinnamon
- 1 tsp Organic Corn Starch
- ¼ tsp Ground Nutmeg
Preheat the oven to 350 degrees Fahrenheit and line an 8x8" brownie pan with parchment paper.
In a large bowl, stir together the graham cracker crumbs, melted coconut oil, and egg white. Press the mixture into the pan. Bake for 10 minutes.
In a stand mixer bowl with whisk attachment, whip together the cream cheese and yogurt. When the mixture is even, add the egg, then the lemon juice, and vanilla extract and stevia extract.
When the mixture is even, add the protein powder and cinnamon. Mix until there are no clumps. Pour the mixture over the crust and bake for 42-45 minutes, or until the center jiggles just slightly when you tap the pan. Let cool while you make the topping.
Core and peel the apples. Slice into thin strips/chunks. Place the apples in a saucepan.
Add the maple syrup, lemon juice, cinnamon, starch, and nutmeg. Stir until completely combined. Place over medium-high heat. Stir occasionally until the mixture boils, and cook until the apples are soft. Mixture should be done when most of the liquid cooks off and it turns a rich caramel color. Pour the mixture into a heat-proof bowl and let cool completely.
Scoop the mixture on top of the cheesecake, cover, and refrigerate for 4+ hours, or until completely set. Slice, serve, and enjoy!
I've also made a delicious variation of this cheesecake and thought I'd include the recipe here for ya!
Crust: Preheat the oven to 350 degrees Fahrenheit and line a 9x9" brownie pan with parchment paper. In a blender, blend the crust ingredients until mixture is sticky enough (to see if it's ready, clump a ball of the mixture between your hands and make a patty. If it's crumbling, blend a little more). Press into the pan. Bake for 11 minutes.
-3 cups Pecans
-¼ cup Sucanat
-¼ cup Brown Rice Flour
-¼ tsp Salt
Cheesecake: In a stand mixer bowl with whisk attachment, whip together the cream cheese and yogurt. Add the arrowroot starch and whip again. Add the stevia extract, lemon zest, and maple syrup and whip again. Finally add the protein powder. Make sure there are no clumps! Pour over the crust. Bake for ~33 minutes, or when the center jiggles just slightly when you tap the pan. Let cool completely, cover, and refrigerate overnight. Slice and enjoy!
-16oz Fat Free Cream Cheese
-2 cups Plain, Nonfat Greek Yogurt
-2 tbs Arrowroot Starch
-½ tsp Stevia Extract
-¼ tsp Lemon Zest
-¼ cup Pure Maple Syrup
-60g (2 scoops) Vanilla Whey Protein Powder
Craving both Apple Pie AND Cheesecake? Make these Healthy Apple Pie Cheesecake Bars!
Made with a comforting graham cracker crust, a creamy cheesecake filling, and apple pie topping.
You’ll find it hard (read: impossible) to say “no” to another bite.
I gave my mom a cheesecake bar and she immediately said, “Oh my gosh!” as she shoved another forkful in her mouth. She even said it tasted “like a classic restaurant cheesecake.” And I trust her (very) knowledgable opinion, based on (lots of) cheesecake-eating experience. These Healthy Apple Pie Cheesecake Bars were the answer to their cheesecake-involved prayers. I know you’ll love it too!
With love and good eats,