Protein Cinnamon Roll Cheesecake Bars
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!
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.
Notes
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.
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
*This recipe uses a zero calorie granulated sweetener that has a 1:1 substitution to white sugar. Please make sure if you are going to use a sugar substitute that it has the same substitution. If the sweetness is more concentrated, please use less of the sweetener.
White sugar substitute- Natvia
Brown Sugar Substitute- Monkfruit
Milk Biscuits Used- Milk Biscuits
Macros Per bar (12):
Calories: 160 Carbohydrates: 10g Protein: 9g Fat: 8.5gNutrition
Calories: 160kcal
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