No-Bake HIGH PROTEIN cheesecake bars (healthy summer dessert!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits, while cocoa powder can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

Soak 1 and 1/4 cups of old-fashioned rolled oats in 1/2 cup of boiling hot milk, stir, and cover for 15 minutes to soften and get sticky.

Blend fresh dates or previously soaked dry dates with 1 teaspoon of cinnamon to make a sweet paste, then stir it into the soaked oats.

Press the oat mixture into a parchment-lined 8-inch square pan to form the crust, spreading it into an even layer with a spoon.

Place the pan in the freezer for a few minutes while preparing the cheesecake filling.

In a bowl, beat together 2 cups of strained Greek yogurt and 1/4 cup of honey for about 30 seconds until smooth.

Add 1/2 cup of peanut butter and 1 teaspoon of vanilla to the yogurt mixture and mix until well combined.

Pour the cheesecake filling over the chilled crust and smooth it out.

Melt 4 tablespoons of water with dark chocolate in the microwave, then gently spread the melted chocolate over the top of the cheesecake.

Sprinkle salted roasted peanuts over the chocolate topping for added crunch, or skip the nuts if preferred.

Chill the cheesecake bars in the fridge for at least a couple of hours to set properly, preferably overnight. If in a hurry, freeze for 30 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens