High Protein Carrot Cake Cheesecake Bars
Creamy, no-bake cheesecake bars loaded with warm carrot cake spices and 30g of protein per serving. Perfect for meal prep, post-workout snacks, or guilt-free dessert that actually tastes amazing.
Ingredients
Crust:
- 1½ cups almond flour
- ½ cup vanilla protein powder
- 3 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon ground cinnamon
- Pinch of salt
Cheesecake Filling:
- 16 oz cream cheese softened to room temperature
- 1 cup plain Greek yogurt full-fat or 2%
- ½ cup vanilla protein powder
- ⅓ cup honey
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup finely shredded carrots patted dry
Instructions
- Line an 8x8-inch pan with parchment paper, leaving overhang on two sides. In a bowl, mix almond flour, protein powder, cinnamon, and salt. Add maple syrup and melted coconut oil, stirring until mixture resembles wet sand. Press firmly into pan bottom.
- Beat softened cream cheese with a hand mixer for 1 minute until completely smooth. Add Greek yogurt and beat until creamy with no lumps remaining.
- Add protein powder, honey, and vanilla to cream cheese mixture. Beat on low speed first, then increase to medium until fully combined. Add 1-2 tablespoons milk if batter seems too thick.
- Add eggs one at a time, beating after each just until combined. Mix in cinnamon, ginger, and nutmeg. Fold in shredded carrots with a spatula until evenly distributed throughout filling.
- Pour filling over crust and smooth top with spatula. Tap pan gently on counter to release air bubbles. Cover with plastic wrap and refrigerate at least 4 hours or overnight until completely firm.
- Lift bars from pan using parchment overhang. Place on cutting board and slice into 9 equal squares with a sharp knife, wiping blade clean between cuts for neat edges.
Notes
Storage: Keep bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Thaw in fridge overnight or at room temperature for 20 minutes.
Substitutions: For dairy-free, use dairy-free cream cheese and coconut yogurt. Add 2 extra tablespoons protein powder to help with firmness. Plant-based protein powder works great.