These delicious Protein Cinnamon Roll Cheesecake bars are a wholesome twist on a classic dessert featuring a luscious cheesecake base infused and topped with a cinnamon roll filling. Made with Greek Yogurt and Cream Cheese and no sugar or heavy cream needed- you’ll never believe these Cinnamon Roll Cheesecake Bars are healthy!
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Read on to learn more about this amazing recipe and why it’s a must-try for anyone looking for healthier cheesecake recipes.
Why you will love these Protein Cinnamon Roll Cheesecake Bars
Not only does this recipe combine a cinnamon roll and a cheesecake bar to create a delectable high protein dessert that you will love, it’s also lower in calories, sugar and fat.
Healthier Indulgence: These bars provide the rich, creamy, and indulgent taste of traditional cheesecake with a fraction of the calories and fat.
Protein-Packed: With the inclusion of protein yogurt and protein powder, these bars are not only creamy but also packed with protein, making them a perfect post-workout treat or a satisfying snack.
Lower Calorie: This recipe swaps heavy cream for protein yogurt and uses lower calorie ingredients.
Reduced Sugar: These bars are lower in sugar, making them a great option for those looking to reduce their sugar intake without sacrificing flavor.
Cinnamon Roll Flavor: The delightful combination of cinnamon and cheesecake flavors makes these bars a unique and tasty twist on the classic cinnamon roll.
Creamy Texture: Despite being lower in fat and calories, the use of Greek yogurt ensures that these bars maintain a smooth and creamy texture that is just as satisfying as traditional cheesecake.
Macros for Protein Cinnamon Roll Cheesecake Bars
Per bar (12):
Calories: 160
Carbohydrates: 10g
Protein: 9g
Fat: 8.5g
Ingredients & Substitutions for Protein Cinnamon Roll Cheesecake Bars
Tea/milk Biscuits- you can sub for equal parts of any biscuit like digestives etc, but this recipe uses tea/milk biscuits as they are the lowest calorie.
Protein Powder- This recipe uses protein powder in the base, cheesecake layer and cinnamon roll filling to add protein and flavour. It also helps with the texture. If you do not want to use protein, sub for extra 20g biscuits in the base, corn starch in the cheesecake filling and flour in the cinnamon roll filling. I use the vegan Caramel Cinnamon Bun Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). You could use any vanilla or cinnamon based protein.
Butter- Can substitute for equal parts light butter, or oil
Milk- Adds extra moisture into the base without adding extra butter. Can use any kind of milk.
Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese
Yogurt- I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt
Egg- Essential to give the cheesecakes and extra smooth and rich texture
Vanilla- Adds flavour but this can be omitted
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia
Cinnamon- For the cinnamon roll flavours
Brown Sugar Substitute- Can sub for normal brown sugar, I use a monkfruit based brown sugar substitute
Baking Tips
- Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
- Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product
- Tap the tray on your countertop before baking: This will pop any large air bubbles in the batter
- Use a water bath (optional): As the cheesecakes bake, the hot water helps create a gentle and consistent heat source that surrounds the cheesecakes, which can help prevent them from cracking or curdling. The steam from the water bath also helps keep the cheesecakes moist, giving them a smooth and creamy texture.
- Leave to cool: Leaving the cheesecake to cool in the fridge for 5 or more hours yields the best consistency. If you are in a hurry to eat it you can pop it in the freezer for around 30 minutes until chilled through
How to store Protein Cinnamon Roll Cheesecake Bars
Refrigerate: Store in an airtight container or in ziplock bags for 5-7 days.
Freezer: Wrap each bar tightly in plastic wrap or aluminum foil to prevent freezer burn and maintain freshness. Place in container or ziplock bag and label with date and store for up to 2-3 months.
Defrost: When ready to enjoy, transfer the desired number of bars from the freezer to the refrigerator and allow them to thaw overnight.
Protein Cinnamon Roll Cheesecake Bars
Ingredients
Base
- 100 g milk biscuits about 10 biscuits, every brand will differ. Use 100g of any brand. See notes*
- 20 g protein powder This recipe uses a cinnamon roll vegan protein powder, see notes*
- 30 g light butter melted
- 1-2 tbsp high protein light milk or any milk of choice, start with 1/2 tbsp and add as you need.
- 1 tsp cinnamon
Cheesecake Layer
- 250 g light cream cheese room temperature
- 250 g yogurt room temperature, Vanilla protein greek yogurt, see notes for specific brand*
- 2 eggs room temperature
- 2 tsp vanilla
- 40 g protein powder This recipe uses a cinnamon roll vegan protein powder, see notes*
- 40 g granulated zero calorie sweetener see notes for specific brand, sub for normal sugar
Cinnamon Roll Filling
- 25 g light butter melted
- 50 g brown sugar zero calorie sweetener see notes for specific brand, sub for brown sugar, sometimes I use 1/2 brown sugar & 1/2 brown sugar substitute.
- 20 g protein powder This recipe uses a cinnamon roll vegan protein powder, see notes*
- 1-2 tbsp cinnamon to taste
Instructions
- Preheat oven to 160c (320F).
- Add biscuits, protein powder and cinnamon to a food processor and blend for 10-30 seconds. Add melted butter and milk (1/2 tbsp at a time) and mix until a slightly sticky crumble forms.
- Pour the base into a brownie pan lined with parchment paper, and using the back of a spoon or your hands, pat down until even. Bake for 10 minutes and let cool.
- Mix the Cinnamon Roll filling ingredients until a slightly sticky filling forms (don't want it too wet, add extra protein powder if needed), and set aside.
- Add cream cheese, yogurt, eggs and vanilla into a medium bowl and whisk by hand or an electric hand mixer until well combined. Add the dry ingredients and whisk until just combined, do not over-mix.
- Pour half the cheesecake batter on the cooled base and sprinkle half the cinnamon roll filling on top. Add the rest of the batter and swirl the rest of the cinnamon roll filling on top. I like to sprinkle some of the cinnamon filling then swirl and then repeat.
- Optional Bain Marie: place pan into a larger baking dish or pan filled with hot water, making sure that the water level comes up about 1 inch on the sides of the pan.
- Bake for 30-40 minutes (30 is more creamy, 40 is more firm).
- Let the cheesecake cool completely before refrigerating for a minimum of 5 hours.
- Cut into 12 equal slices and enjoy.
what’s the size of your mould?
20cm x 20cm x 10 cm
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