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Lemon Cheesecake Bars

By Holly Darnell, RD

June 27, 2023

Lemon cheesecake bars

Dessert bars are one of the most popular recipes these days, for they can serve as a decadent snack, regular dessert or, in this case, even a fancy one. These lemon cheesecake bars look and act the part.

Even better, these cheesecake bars aren’t high-sugar calorie bombs yet taste just as good as versions that are. The secrets lie in the wonderful ingredients that marry well, including Multi Collagen Protein that offers skin, joint and gut support.

Lemon Cheesecake Bar Ingredients

As we said, the ingredients in this lemon cheesecake bars recipe are what separates them from the competition, which relies on nutritionally bankrupt ingredients like cream cheese, sugar and flour.

Instead, you’ll be using healthy fats like walnuts, coconut flakes and cashews that also provide wonderful flavor and texture.

Instead of flour, you’ll be relying on gluten-free oats and arrowroot flour. Both help provide energy and contain many more nutrients than a standard flour.

For the sweet, you’ll employ natural sweeteners like Medjool dates, maple syrup and monkfruit. Instead of cream cheese, you’ll be using either coconut or Greek yogurt.

Lastly, with the unflavored Multi Collagen Protein, you’re adding a beneficial protein powder that mixes unnoticeably into these lemon cheesecake bars. And it helps add to its outstanding nutritional profile: 204 calories per bar, with 25 grams of carbohydrates, 10 grams of fat and 7 grams of protein.

Lemon cheesecake bars ingredients

How to Make Lemon Cheesecake Bars

First, soak the cashews in water overnight. The next day, line a 8x8 baking dish with parchment paper and set aside.

In a food processor, add walnuts, coconut flakes, oats, dates, sea salt and vanilla extract. Pulse until crumbly and sticky, about 20 to 30 seconds. Scrap out and press evenly into the bottom of the pan, then place in the freezer while making the lemon filling.

Lemon cheesecake bars process step

Drain the cashews and place in a high-speed blender or food processor. Add in arrowroot flour, collagen powder, yogurt, sea salt, lemon zest, lemon juice and maple syrup. Blend on high for one minute until smooth. Allow to set aside to let cool and allow for bubbles to settle, about 10 to 15 minutes. 

Remove the pan from the freezer and pour the filling over the crust.

Lemon cheesecake bars process step

Smooth the top with a spatula. Freeze for three hours or overnight. 

To serve, remove from the freezer and allow to thaw for 5–10 minutes. Cut into 16 squares, and then top with candied lemons and powdered monkfruit sweetener. 

Bars can be stored in an airtight container in the freezer for up to two months.

Other Fancy Yet Healthy Bar Recipes

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.

Lemon Cheesecake Bars

Category

Desserts

Servings

16

Time

4 hours (Prep time: 15 min)

Calories

204

Author

Holly Darnell, RD

Try these delicious lemon cheesecake bars that are dairy and gluten-free, plus relatively low in sugar. They're fancy enough for a dinner dessert or you can also simply have as a fun snack. Kids and adults alike will love them.

Ingredients

Crust

  • 1 cup walnuts

  • 1 cup unsweetened coconut flakes

  • 1 cup gluten-free oats

  • 1 cup pitted Medjool dates

  • ½ teaspoon sea salt

  • ½ teaspoon vanilla extract

Lemon Filling

  • 1 cup raw cashews, soaked overnight*

  • 2 tablespoons arrowroot flour

  • 3 scoops Multi Collagen Protein

  • 1 cup full-fat coconut or Greek yogurt

  • ½ teaspoon sea salt

  • zest of 2 lemons

  • ¾ cup lemon juice (about 3 large lemons)

  • ¼ cup maple syrup

  • candied lemon sliced (optional)

  • 2 tablespoons powdered monkfruit sweetener (optional)

Directions
  1. Soak the cashews in water overnight.

  2. Line a 8x8 baking dish with parchment paper and set aside.

  3. In a food processor, add walnuts, coconut flakes, oats, dates, sea salt and vanilla extract. Pulse until crumbly and sticky, about 30 seconds. Press evenly into the bottom of the pan and then place in the freezer while making the lemon filling.

  4. Drain the cashews and place in a high-speed blender or food processor. Add in arrowroot flour, collagen protein, yogurt, sea salt, lemon zest, lemon juice and maple syrup. Blend on high for 1 minute until smooth. Allow to set aside to let cool and allow for bubbles to settle, about 15 minutes. 

  5. Remove the pan from the freezer and pour the filling over the crust. Smooth the top with a spatula. Freeze for 3 hours or overnight. 

  6. Allow to thaw for at least 5 minutes and then cut into 16 squares. Top with optional candied lemons and powdered monkfruit sweetener. 

Nutrition

Serving Size 1 bar (73g), Calories 204, Carbs 25.1 grams, Fiber 3 grams, Sugar 12.7 grams, Fat 10 grams, Saturated Fat 2.9 grams, Unsaturated Fat 6.3 grams, Trans Fat 0 grams, Cholesterol 2 milligrams, Protein 6.7 grams, Sodium 156 milligrams (10% DV*)

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

lemon cheesecake bars
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