Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
These bars bring bakery cinnamon roll flavor to creamy cheesecake squares. Cool, rich, and easy to slice, they make a crowd-pleasing treat worth sharing.
Ingredients
For the Crust
- 1 1/2 cups Graham Cracker Crumbs
- 5 tbsp Melted Butter
- 2 tbsp Brown Sugar
For the Filling
- 2 1/2 cups Full-Fat Cottage Cheese
- 1/2 cup Plain Greek Yogurt
- 1/2 cup Maple Syrup
- 3 Large Eggs
- 3 tbsp Cornstarch
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Salt
For the Cinnamon Swirl
- 1/4 cup Brown Sugar
- 1 tbsp Ground Cinnamon
- 1 tbsp Melted Butter
Equipment
- Blender or food processor
- 9-inch square baking pan
- Parchment paper
Instructions
- Heat the oven to 325 F. Line a 9-inch square baking pan with parchment paper.
- Stir the graham cracker crumbs, melted butter, and 2 tablespoons brown sugar together. Press the mixture firmly into the pan and bake for 9 minutes, then cool briefly.
- Blend the cottage cheese and Greek yogurt until completely smooth. Add the maple syrup, eggs, cornstarch, vanilla extract, and salt, then blend just until incorporated.
- Stir the 1/4 cup brown sugar, cinnamon, and melted butter together to make a thick cinnamon paste.
- Pour half of the cheesecake filling over the crust and drizzle with half of the cinnamon paste. Add the remaining filling, then spoon the remaining cinnamon paste over the top and gently swirl it through the surface.
- Bake for 45 to 52 minutes, until the edges are set and the center has a slight wobble. Cool completely at room temperature.
- Refrigerate the cheesecake for at least 5 hours before lifting it from the pan and portioning it into bars.
Nutrition
Serving: 1servingCalories: 177kcalCarbohydrates: 20gProtein: 6gFat: 8g