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Triple Chocolate Protein Cheesecake Bars

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Prep Time: 15 minutes
Servings: 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

  • 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 8x8 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