Red Velvet Cheesecake Bars
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A high-protein, low-fat take on red velvet cheesecake featuring a blended oat base and a creamy Greek yogurt topping.
- Time
- 50 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base
- 80 g
- 20 g
- 2 g
Cheesecake
Weights are estimates. Together, the ingredients weigh about 415 g before cooking, which is about 105 g per serving.
Steps
Preheat your oven to 180°C (350 °F) (350°F (180 °C)).
In a mixing bowl, combine the blended oats, 25g protein powder, cocoa powder, soy milk, and red food coloring. Add a small amount of water as needed to thin the batter to a spreadable consistency.
Spread the red velvet base mixture into a small lined baking dish.
Bake the base at 180°C (350 °F) for 20 minutes.
While the base is baking, whisk together the Greek yogurt, 35g protein powder, and cornstarch until smooth.
Pour the cheesecake mixture over the partially baked red velvet base.
Return to the oven and bake at 180°C (350 °F) for another 20 minutes until the cheesecake layer is set.
Allow the bars to cool completely before slicing into 4 servings.
Notes
User feedback suggests that 20 minutes per bake may result in a dry texture; consider checking for doneness at 15 minutes for the base and 10-15 minutes for the topping. The macros provided by the author are 146 calories, 15g carbs, 2g fat, and 17g protein per serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 163
- Protein
- 20 g
- Carbs
- 17 g
- Fat
- 2 g
- Fiber
- 2 g
Where the calories come from
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