PB Cheesecake Cookie Bars

Posted on Jun 23, 2021 by Macro Mike

  • serves 10
  • prep time 15m
  • cooking time 20m - 25m


100gPeanut Butter
85gDairy-Free Yoghurt
90gCoconut Sugar
75gMacro Mike Salted Caramel Premium Almond Protein Powder
45gRice Flour
40gChocolate Chips/Chunks
120gDairy-Free Yoghurt
35gMacro Mike Peanut Butter Cheezecake Protein Powder

Created by: @mainlymonica

If you love all things peanut butter and cookie dough, you'll froth over this dreamy snack! Vegan, gluten-free and super easy to make, get ready for a taste sensation!



  • protein 9.8g
  • fat 8.6g
  • carbs 19.3g
  • calories 202


  1. Preheat oven to 170 degrees Celsius and line a loaf tin with baking paper.
  2. Add the peanut butter, yoghurt and coconut sugar to a medium bowl, whisk until well combined.
  3. Add the protein, flour and chocolate chips and fold until a soft dough has formed, set aside.
  4. To make the cheesecake filling, add the yoghurt and protein in a small bowl and whisk until thick and smooth.
  5. Add half of the cookie dough to the loaf tin and press into the bottom evenly.
  6. Spread out the cheesecake filling on top and crumble the remaining cookie dough over the cheesecake filling and flatten out.
  7. Place in the oven and bake for 20-25 minutes or until golden brown.
  8. Allow to cool slightly, then slice and enjoy!