Cinnamon Roll Cheesecake Bars

serves 12

prep time 20 minutes

cooking time 40 minutes

💪

protein 9g

🥑

fat 8.5g

🍌

carbs 10g

⚡

calories 160

Ingredients

Base
100g	100g milk biscuits (or your fave biscuits)
20g	Cinnamon Churro Almond Protein
30g	Butter, melted (use Nuttelex for DF)
1-2 tbsp	Plant Milk of choice, start with 1/2 tbsp and add as you need
1 tsp	Cinnamon

Cheesecake Layer
250g	Light cream cheese (can use DF)
250g	Yoghurt of choice
2	Eggs
2 tsp	Vanilla
40g	Cinnamon Churro Almond Protein
40g	Granulated zero calorie sweetener, sub for normal sugar

Cinnamon Roll Filling
25g	Butter, melted
50g	Brown sugar zero calorie sweetener, sub for brown sugar
20g	Cinnamon Churro Almond Protein
1-2 tbsp	Cinnamon to taste

Recipe by: @eliya.eats

If you love cinnamon rolls then you need to try these Cinnamon Roll Cheesecake Bars!

Steps

Preheat oven to 160°C (320°F).
Blend biscuits, protein powder, and cinnamon in a food processor for 10-30 seconds. Add melted butter and milk (1/2 tbsp at a time) until a slightly sticky crumble forms.
Press the base into a parchment-lined brownie pan, bake for 10 minutes, and let cool.
Mix Cinnamon Roll filling ingredients until slightly sticky and set aside.
In a medium bowl, whisk cream cheese, yogurt, eggs, and vanilla until combined. Add dry ingredients and whisk until just combined.
Pour half the cheesecake batter on the cooled base, sprinkle half the cinnamon roll filling on top, then add the rest of the batter and swirl in the remaining filling.
Optional: Place pan into a larger dish filled with hot water, with water about 1 inch up the sides.
Bake for 30-40 minutes (30 minutes for creamy, 40 for firm).
Cool the cheesecake completely, then refrigerate for at least 5 hours.
Cut into 12 slices and enjoy.

Find the original recipe here;
https://eliyaeats.com/protein-cinnamon-roll-cheesecake-bars/

Featured in this recipe

$52.95