Creamy, sweet, and high in protein, these low-carb cheesecake bars taste like the real thing and have a crunchy graham-style crust.

These high-protein cheesecake bars are the real deal since they're creamy, rich, and seriously delicious! They’re made with a mix of cottage cheese and cream cheese, so you get that classic cheesecake vibe with a boost of protein.

The crust is protein-packed and made with Catalina Crunch Honey Graham cereal and tastes similar to a traditional graham cracker crust. A fruity raspberry swirl adds a little freshness and helps balance everything out.

Plus, these bars are easy to make and come together without much effort. A perfect dessert or an after-dinner treat when you want something sweet but satisfying.

Key Ingredients

Low-fat cottage cheese: We use 2% cottage cheese to keep the protein percentage higher, but full-fat will also work with only a slight change in protein. Be sure to blend it until completely smooth to avoid a grainy texture.

Low-fat cream cheese: Adds that classic cheesecake flavor!

Catalina Crunch Honey Graham protein cereal: Creates a protein-packed crust that tastes similar to a traditional graham cracker crust.

Eggs: Help the cheesecake set as it bakes and give the bars structure.

Monk fruit with allulose sweetener: We like a monk fruit sweetener with allulose in this recipe because it’s a 1:1 swap with sugar, ideal for baked goods, and has little to no aftertaste.

Lemon zest: Brightens the flavor and helps balance the richness of the cheesecake.

Raspberries: Add a fresh, fruity swirl and a nice tart contrast to the creamy filling.

Xanthan gum: Helps the bars firm up as they chill and prevents a gritty texture (optional).

Preparation Steps

STEP 1: Preheat oven to 350°F. Line an 8×8-inch baking pan with one sheet of parchment paper, leaving overhang on the sides.

STEP 2: In a food processor, pulse Catalina Crunch cereal until fine crumbs form. Stir crumbs with melted butter until evenly coated. Press firmly into the bottom of the lined pan using the bottom of a glass. Set aside.

STEP 3: Add raspberries, sweetener, and water to a small saucepan over medium heat. Cook for 4 to 5 minutes, stirring occasionally, until raspberries break down and release their juices. Lightly mash with a fork, remove from heat, and let cool slightly.

STEP 4: Add cottage cheese to a food processor and blend until completely smooth. Add the cream cheese and pulse until fully combined and creamy. Pour the mixture into a large bowl, scraping out the processor with a spatula.

STEP 5: Stir in eggs, sweetener, lemon zest, and xanthan gum (optional). Mix until well combined. Pour cheesecake filling evenly over the crust. Spoon the raspberry mixture over the top and gently swirl with a knife or skewer.

STEP 6: Bake for 40 to 45 minutes, until the edges are set and the center is slightly jiggly. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or overnight.

Expert Tips

• Blend the cottage cheese well: For the smoothest texture, pulse the cottage cheese in a food processor until completely smooth before adding the other ingredients. This helps prevent any grainy texture in the finished bars.
• Flatten the crust evenly: Use the bottom of a glass to press the crust firmly and evenly into the pan. This helps the crust hold together once baked and chilled.
• Don’t overcook the raspberries: Cook the raspberries just until they break down and release their juices. Keeping them slightly chunky adds better texture and prevents the swirl from becoming too runny.
• How to tell when it’s done: The edges should look set and lightly puffed, while the center should still jiggle slightly when you gently shake the pan. If the center looks wet or sloshy, it needs more time. Cheesecake firms up as it cools.
• Center will be slightly jiggly: A slight wobble in the center is normal when the bars come out of the oven. They will continue to set as they cool and chill.
• Chill before slicing: These bars slice best once fully chilled. For clean cuts, wipe the knife between slices.

How to Store

Store cheesecake bars in an airtight container in the refrigerator for up to 4 to 5 days. Keep them chilled until ready to serve, as they soften quickly at room temperature. For best texture, serve cold and return leftovers to the fridge promptly.

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If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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