Strawberry Cheesecake Bars
Creamy berry-swirled cheesecake bars on a crisp oat-almond base, with 11 grams of protein each.
- Prep
- 22 min
- Bake
- 34 min
- Total
- 4 hr
- Yield
- 12 cheesecake bars
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 92 g
Whole batch (12 servings, about 1104 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 165°C / 330°F · 8x8 inch (20cm) square pan, parchment lined
- 1
Heat the oven to 165°C / 330°F and line the pan.
- 2
Mix oat flour, almond flour, melted butter and crust allulose; press firmly into the pan and bake 9 minutes.
- 3
Simmer strawberries until juicy, mash and cool.
- 4
Blend cottage cheese until silky, then blend briefly with cream cheese, yogurt, filling allulose, eggs, cornstarch and vanilla.
- 5
Pour over the crust, dot with strawberry puree and swirl gently with a skewer.
- 6
Bake 30-35 minutes, until only the centre trembles. Cool, then chill at least 2 hours before slicing.
Doneness test
Edges are set and the central 5cm wobbles together like soft jelly.
Cooling
Cool gradually, then chill fully before lifting and cutting with a warm knife.
Smart substitutions
Blended cottage cheese for most of the cream cheese
Raises protein while reducing fat.
Texture: Silky when thoroughly blended, with a slightly lighter body.
Fresh fruit swirl for jam
Avoids added sugar and keeps the berry flavor vivid.
Texture: A softer, less sticky ribbon.
Pro baking tips
- Keep blending after the curds disappear for the smoothest filling.
- Do not over-swirl or the top turns uniformly pink.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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