Cookies And Cream Cheesecake Bars

These cookies and cream cheesecake bars are made up of a brownie-like bottom with a creamy vanilla cheesecake top, and topped with a light dusting of cocoa powder. Using protein powder in both the top and bottom, these bars have about 30 grams of protein per serving, are sugar free, low carb, and delicious!

Can dessert even get any better than this?

As with all my recipes, this recipe is made possible with Jocko Fuel’s Protein Powder. Clean and delicious, this protein plays a key factor in the flavor and texture of this recipe. Though you may substitute other protein powders, I can’t guarantee the flavor or texture will be quite right if using a subpar protein powder.

This particular recipe uses the Jocko Fuel Cookies and Cream Protein Powder, for the cookies and cream top. For those of you who can’t use the cookies and cream protein powder due to trace amounts of sugar in this particular flavor, try using the Vanilla Mölk. It may not be quite the same, but it will still be delicious without compromising your dietary needs! If this is not an issue for you, I highly recommend trying this tasty protein powder! Not only is it delicious in these bars, but it’s also pretty epic on its own as a shake!

If you haven’t ordered yours already use my coupon code RMB20 for 20% off your order now!

 

Ingredient List

For the Chocolate Layer

1 2/3 Cups Finely Ground Almond Flour

1/3 Cup Dutch Processed Cocoa

2/3 Cup Jocko Fuel’s Chocolate Protein Powder

1/3 Cup Allulose Baking Blend 

1 1/2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

3/4 Cup Butter (melted)

2 Large Eggs

For the Cheesecake Filling

8 Ounces Cream Cheese (room temperature)

1/4 Cup Allulose Baking Blend

2/3 Cup Jocko Fuel Cookies And Cream Protein Powder

2 Tablespoons Heavy Whipping Cream

1 Large Egg

You may have noticed this particular recipe calls for an allulose blend instead of erythritol. Both sweeteners can be used interchangeably with good results. The only adjustment needed for this recipe is to use a powdered erythritol blend in the cheesecake filling instead of granular erythritol. This prevents the cheesecake from becoming grainy.

Why the change in sweeteners?

While I don’t believe erythritol has all the negative effects some studies suggest, I understand many people are hesitant to use it, and I respect that. The main study that caused so much controversy was, in my opinion, misleading. Upon closer examination, I found it was a study in 2018  involving only eight participants, all of whom were already prone to cardiovascular disease. These subjects were given an unusually large amount of erythritol at once. The study didn’t adequately account for this excessive dosage or the participants’ pre-existing health conditions, making the study full of holes.

Personally, I haven’t experienced any negative effects from erythritol and continue to use it regularly. However, I completely understand if you’re cautious about trying it or uncomfortable consuming it. That’s why I wanted to experiment with alternatives for you. So far, I’ve found allulose to be an excellent substitute. The only drawback is the higher price tag!

How to Make Cookies and Cream Cheesecake Bars

Begin by preheating your oven to 350° Fahrenheit, and grease a 9-inch square pan. 

To make the chocolate layer, combine the almond flour, cocoa, protein powder, sweetener, baking powder, and salt in a medium-sized mixing bowl. Whisk together until evenly combined.

Next, add the vanilla, melted butter, and eggs. Stir together with a spatula until everything is evenly mixed and you have a thick chocolate dough.

Dump the dough into the prepared pan. Using either your hands or a spatula, press the dough out until it evenly covers the bottom of the pan.

Next, using either a stand mixer or a hand mixer, whip the cream cheese, sweetener, and protein powder until smooth.

Scrape the sides of the bowl to ensure the cream cheese has been mixed evenly and mix again. Once you have a smooth mixture with no lumps, add the vanilla, egg, and cream, and mix again until smooth and creamy.