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Lemon Cheesecake Bars

By Holly Darnell, RD

June 27, 2023

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.

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.

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.

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

• Matcha protein bars

• Guava passionfruit bars

• Lemon protein bars

• Carrot cake protein bars

• Birthday cake protein bars

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.