Pumpkin Cheesecake Protein Bars

Ingredients

• 3 tbsp butter (melted; for the bottom layer)
• 0.25 cup pumpkin purée (for the bottom layer)
• 0.25 cup monk fruit sweetener (for the bottom layer)
• 3 scoops protein powder (Levels protein; for the bottom layer. Scoop weight was not provided; nutrition and grams are estimated at approximately 30 g per scoop.)
• 0.5 cup oat flour (for the bottom layer)
• 0.25 cup almond flour (for the bottom layer)
• 0.25 tsp cinnamon (for the bottom layer; the source also calls for cinnamon sprinkled over the finished bars)
• 0.25 tsp pumpkin spice (the source lists this in the same 1/4-teaspoon seasoning line as cinnamon, vanilla, and salt)
• 0.25 tsp vanilla (the source lists this in the same 1/4-teaspoon seasoning line as cinnamon, pumpkin spice, and salt)
• 0.25 tsp salt (the source lists this in the same 1/4-teaspoon seasoning line as cinnamon, pumpkin spice, and vanilla)
• 0.5 cup cottage cheese (2% fat; for the top layer)
• 2 oz low-fat cream cheese (for the top layer)
• 3 tbsp white chocolate chips (for the top layer)
• 1 tsp coconut oil (for melting with the white chocolate chips)
• 1 scoop protein powder (Levels protein; for the top layer. Scoop weight was not provided; nutrition and grams are estimated at approximately 30 g.)
• cinnamon (for sprinkling over the top)

Steps

1. 1

   Melt the butter for the bottom layer.

2. 2

   Mix the melted butter, pumpkin purée, monk fruit, three scoops of Levels protein, oat flour, almond flour, cinnamon, pumpkin spice, vanilla, and salt in a bowl until fully combined. Stir thoroughly as needed to form a cohesive mixture.

3. 3

   Line a loaf pan with parchment paper. Press the pumpkin mixture evenly into the prepared pan, then place it in the refrigerator while preparing the topping.

4. 4

   Blend the cottage cheese and low-fat cream cheese together in a blender until combined, then pour the mixture into a bowl.

5. 5

   Melt the white chocolate chips and coconut oil together in the microwave until liquidy.

6. 6

   Mix the melted white chocolate and coconut oil into the cream cheese mixture.

7. 7

   Stir one scoop of Levels protein into the cream cheese mixture until combined.

8. 8

   Pour the cheesecake mixture over the pumpkin base and spread it over the surface.

9. 9

   Sprinkle cinnamon over the top, then place the pan in the freezer for 30 minutes.

10. 10

    Slice into 7 bars and enjoy. Store the bars in the freezer and remove them about 10 minutes before eating to thaw.

Notes

The source mentions that measurements in grams are available in the comments, but those measurements were not provided here. The protein scoop weights and related nutrition are therefore estimated. The source does not specify the refrigerator time for the bottom layer or the microwave power and heating time for the chocolate.

Nutrition per serving

• dessert
• snack
• no-bake
• frozen
• protein-rich
• pumpkin
• vegetarian
• meal-prep