Triple Chocolate Protein Cheesecake Bars
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Soft chocolate base, velvety smooth chocolate cheesecake filling, topped with a rich chocolate ganache. Gluten free, refined sugar free, and dairy free option, too.
These are a chocolate lovers absolute dream while adding some nourishing protein, too! Just ingredients is my favorite protein brand.
Clean ingredients and tastes great in the baked and no bake treats! Use code colleenF10 at checkout to save!
Serves: 16
Ingredients
Base
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/4 cup Cocoa Powder
- 1/4 cup Medjool Date Syrup, or maple
- 3 Tbsp Almond Milk
- 1 pinch Sea Salt
Chocolate Cheesecake
- 16 oz Cream Cheese, Full Fat, can sub dairy free
- 1 cup Plain Greek Yogurt
- 1/2 cup Chocolate Protein Powder
- 2 Tbsp Cocoa Powder
- 1/3 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Ganache
Process
- Make the crust by combing all ingredients together. You should be able to roll the dough between your fingers to create a dough
- Press down into 8×8 pan lined with parchment paper and place in the freezer
- Make the cheesecake filling by whipping the cream cheese until creamy
- Add all remaining ingredients and whip/beat until well combined
- Pour overtop base layer and spread evenly
- Cover with foil / wrap and place in the freezer for 3 hours
- Make chocolate ganache by melting the chocolate and peanut butter together until smooth
- Pour overtop cheesecake and spread evenly
- Place back in the freezer until firm- this should only take an addition 10-15 min since it will start to freeze right away over the frozen cheesecake
- Slice into 16 squares and enjoy!
- Keep stored in the freezer, but allow to come to room temp 10-15 min prior to enjoying for best consistency
Ingredients
Base
- 1 cup Almond Flour
- 1/2 cup Oat Flour
- 1/4 cup Cocoa Powder
- 1/4 cup Medjool Date Syrup or maple
- 3 Tbsp Almond Milk
- 1 pinch Sea Salt
Chocolate Cheesecake
- 16 oz Cream Cheese Full Fat, can sub dairy free
- 1 cup Plain Greek Yogurt
- 1/2 cup Chocolate Protein Powder
- 2 Tbsp Cocoa Powder
- 1/3 cup Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Ganache
- 1/2 cup Creamy Peanut Butter
- 1/4 cup Dark Chocolate Chips
Instructions
- Make the crust by combing all ingredients together. You should be able to roll the dough between your fingers to create a dough
- Press down into 8×8 pan lined with parchment paper and place in the freezer
- Make the cheesecake filling by whipping the cream cheese until creamy
- Add all remaining ingredients and whip/beat until well combined
- Pour overtop base layer and spread evenly
- Cover with foil / wrap and place in the freezer for 3 hours
- Make chocolate ganache by melting the chocolate and peanut butter together until smooth
- Pour overtop cheesecake and spread evenly
- Place back in the freezer until firm- this should only take an addition 10-15 min since it will start to freeze right away over the frozen cheesecake
- Slice into 16 squares and enjoy!
- Keep stored in the freezer, but allow to come to room temp 10-15 min prior to enjoying for best consistency