Cottage Cheese Protein Peach Cobbler Cheesecake Bars

If you love peach cobbler and cheesecake, this recipe brings both together in one easy bar.

The best part is the filling, which is made with cottage cheese. Once you blend it, the cottage cheese turns smooth and creamy, giving the bars a rich texture without feeling too heavy.

These bars are also high in protein, so they make a nice snack or dessert that keeps you full for longer.

You get a soft oat crust on the bottom, sweet peaches in the middle, and a golden crumble on top. Every bite has a little bit of everything.

They do need a few hours in the fridge before slicing, but trust me, it is worth the wait.

Why I Love This Recipe

Rich and Creamy – Blended cottage cheese and Greek yogurt create a smooth cheesecake filling without feeling overly heavy.

Fresh Peach Flavor – Fresh peaches, maple syrup, vanilla, and cinnamon give every bar a warm, fruity sweetness.

Wonderful Texture – Each bite combines creamy filling, tender peaches, and golden oat crumble for a satisfying mix of textures.

High in Protein – Cottage cheese, Greek yogurt, eggs, and protein powder make these dessert bars genuinely high in protein.

The Ingredients

• 1 1/2 cups Old-Fashioned Oats
• 1 cup Oat Flour
• 1/3 cup Vanilla Protein Powder
• 1/3 cup Brown Sugar
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Fine Sea Salt
• 6 tablespoons Melted Butter
• 16 ounces Cottage Cheese
• 1/2 cup Plain Greek Yogurt
• 2 Large Eggs
• 1/3 cup Maple Syrup
• 2 tablespoons Cornstarch
• 1 teaspoon Vanilla Extract
• 3 Medium Peaches, Thinly Sliced
• 1 tablespoon Lemon Juice
• 1 tablespoon Brown Sugar

How to Make This Recipe

Step 1

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough paper hanging over the sides to lift out the bars.

Step 2

Mix the oats, oat flour, vanilla protein powder, brown sugar, cinnamon, salt, and melted butter until the mixture resembles damp crumbs.

Step 3

Press two-thirds of the oat mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let the crust cool slightly.

Step 4

Blend the cottage cheese, Greek yogurt, eggs, maple syrup, cornstarch, and vanilla until smooth and creamy.

Step 5

Toss the peaches with the lemon juice and brown sugar. Arrange the peaches over the warm crust.

Step 6

Pour the cottage cheese filling over the peaches and sprinkle the remaining oat mixture evenly over the top.

Step 7

Bake for 38 to 45 minutes, until the center is nearly set and the topping is golden brown.

Step 8

Cool the bars completely, then refrigerate for at least 3 hours before slicing.

Quick Tips

Blend The Filling Until Smooth

Blend the cottage cheese, Greek yogurt, eggs, maple syrup, cornstarch, and vanilla until you no longer see cottage cheese curds. A high-speed blender gives the filling the smoothest cheesecake texture.

Scrape down the sides once or twice so the cornstarch and protein powder are evenly mixed. This helps the filling set evenly without small lumps.

Use Peaches That Are Ripe But Firm

Choose peaches that have a little give when pressed but are not soft or overly juicy. Very ripe peaches can release extra liquid and make the cheesecake layer take longer to set.

Slice the peaches thinly and keep the pieces close in size. Toss them with the lemon juice and brown sugar right before layering so they do not sit in a pool of juice.

Press The Crust Firmly

Press the two-thirds crust mixture into an even layer, especially along the corners and edges of the pan. Use the bottom of a measuring cup or glass to compact it without making a thicker center.

The 10-minute pre-bake helps the crust hold together under the peaches and cheesecake filling. Let it cool slightly, but add the peaches while the crust is still warm.

More Favorites

• Cottage Cheese Protein Blueberry Crumble Muffins
• Cottage Cheese Protein Cinnamon Apple Crisp Parfaits
• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
• Cottage Cheese Protein Lemon Cheesecake
• Cottage Cheese Protein Strawberry Cheesecake Cups

Quick Answers

Can I use frozen peaches instead of fresh peaches?

Yes, but thaw and drain the peaches well before using them so extra moisture does not make the cheesecake layer too soft.

Pat them dry with a paper towel, then toss them with the lemon juice and brown sugar as directed.