Healthy Lemon Cheesecake Bars

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!

9 bars

Healthy Lemon Cheesecake Bars



Almond Crust:**
  • 350g (2½ cups) Chopped Almonds, roughly chopped
  • 40g (¼ cup) Brown Rice Flour
  • ½ tsp Cinnamon
  • ¼ tsp Salt
  • 14g (1 tbs) Coconut Oil
  • 16oz Fat Free Cream Cheese, room temp
  • 16oz (2 cups) Plain, Nonfat Greek Yogurt
  • 84g (¼ cup) Honey or Pure Maple Syrup
  • 24g (3 tbs) Arrowroot Starch
  • 1 tsp Lemon Flavor
  • 1 tsp Stevia Extract
  • 64g (2 scoops) Vanilla Whey Protein Powder
  • 1 tbs Lemon Juice
Blueberry Compote, for topping


For the Crust:
  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 or food processor, blend the almonds until it turns into a moist flour (the more you blend, the more the natural oils will come out and help bind the crust).
  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. Let cool.
For the Cheesecake:
  1. In a stand mixer with whisk attachment, whip the cream cheese and yogurt. Add the honey, arrowroot starch, lemon flavor and stevia extract, then whip again. Finally, add the protein powder and lemon juice and whip one last time.
  2. Pour the mixture over the crust and bake for ~40 minutes, or until the center is firm and edges pull away from the sides of the pan. Let cool completely before slicing (refrigerating the cheesecake before slicing is best).


You can certainly use the typical graham cracker crust instead of almond flour crust if you want. Here is a Whole Wheat Recipe and Gluten-Free Recipe.

Healthy Lemon Cheesecake Bars - Desserts with Benefits

28 comments on “Healthy Lemon Cheesecake Bars

  1. 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!

    • Jessica | Desserts With Benefits

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

  2. 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.

    • Jessica | Desserts With Benefits

      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!! 🙂

  3. 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

  4. These are super healthy and they look amazing!

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  6. 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?

    • dessertswithbenefits

      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! 🙂

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

    • dessertswithbenefits

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

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  10. Amy Dow Robinson

    This recipe is amazing!!So delicious! I made this cheesecake recipe in a 9″ spring form pan for Easter dinner last weekend. Everyone was shocked to find out it was healthy for you. Definitely a recipe that I will make again and again! Thank you for sharing, your blog rocks!! 😀 😀

  11. Do you think this recipe would work with no crust? (The crust looks amazing, but I need something lower cal.)


    • If you don’t mind crustless cheesecakes, then feel free to omit the crust! 😀
      I’m the kind of person who only likes cheesecake with crust so I wouldn’t omit it 😉
      Hope you like the recipe!!

      • Hi Jesse. Sorry to bug. Can you please see my other comments! Trying to make this tmrw bit couldn’t find stevia extract anywhere!

      • Hi Jesse. Sorry to bug. Can you please see my other comments! Trying to make this tmrw bit couldn’t find stevia extract anywhere! Any tips?

        • Hi Corinne!
          I’m not sure how to replace the stevia extract here. 1 tsp sweetens like 1 cup of sugar. In your previous comment you said you don’t have stevia extract but you have stevia… did you mean like Stevia in the Raw? If you have that, you can probably use ~1 cup.
          I didn’t calculate the calories here so I’m not sure what each slice equals out to.
          1 scoop of protein powder is usually 1/3 cup, so 2 scoops will be ~2/3 cup. Hope the recipe works out for you! 😀

          • Hi Jess. Thanks for your reply! Yes I have stevia powdered sweetner So I should use a cup of that?

          • What brand of stevia is it? I only have experience with Stevia in the Raw so I don’t want to give you any wrong advice. Does the package have a conversion chart on it that recommends how much to use in order to replace sugar?

          • Yes it does have a conversation chart. It says 1/2 cup to replace 1 cup of sugar. I’ll try that! Thanks so much 🙂 I’ll try to find stevia extract for next time. All I could find was stevia liquid. It didn’t say extract. It says it’s for coffee and tea…

          • Hi Jess. I made this today and it was amazing. Can’t believe it has protein powder in it! Is there a way to make it a no bake cheesecake by chilling for a period of time or does it have to be baked?

          • OH GOOD I’M SO SO GLAD TO HEAR THAT!!! 😀
            I haven’t tried making a no-bake version of this, but I’m afraid it won’t set without baking… it’ll probably make a Cheesecake Pudding type of consistency, but that’s still good right? 😉

  12. Hi. I love your recipes! If I don’t hsve stevia extract can I just use stevia and if so how much? Also do you have the calories and macros for this recipe? I love that it uses protein powder I’ve been trying to find a cheesecake recipe thst does. How many cups do the 2 scoops equal to?

  13. I think I will try with graham cracker crust as almonds are so expensive where I live. But I do love the idea!

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