Name: High Protein Lemon Raspberry Cheesecake Bars
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 9
Cuisine: International
Ingredients: Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; SIGNATURE SELECTS Honey, Raw, Wildflower; Clabber Girl Gluten Free Non GMO Corn Starch; Value Corner Vanilla Flavor, Imitation; ZYN Lemon Ginger; Dole Raspberries; Bob's Red Mill Oat Flour, Gluten Free; Hollywood Beauty Coconut Oil

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Preheat the oven to 350°
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Mix the oat flour with the honey and melted coconut oil and press firmly into an 8x8 baking pan lined with parchment paper.

In a food processor or blender, mix together all of the ingredients for the bars (excpet for the raspberries) for 90 seconds until smooth.

Pour the batter over the crust, gently shake the pan to make sure the batter is even.

Slightly warm up the raspberries so they aren't completely frozen, about 40 seconds in the microwave.

Top the batter with the raspberries, usuing a spoon to spread them out.

Bake at 350° for 50-55 minutes or until the bars are set, they will still be slightly giggly, but will continue cooking as they cool.

Top the bars with more lemon zest and let cool for at least an hour before serving.

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Store in the refrigerator for 5 days.
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High Protein Lemon Raspberry Cheesecake Bars

Serves 9

10 mins prep

55 mins cook

0 mins total

What you need

For the Crust

How to make