Strawberry Crumble Cheesecake Bars

Gluten-Free Vegetarian

Calories: 241 Proteins: 11 Carbs: 20 Fats: 13 Serves: 8



First Layer and Crumble -

1/2 c oat flour

1/2 c BBF Coconut Flour

1 scoop protein owder

3 Tbsp unsweetened applesauce

2 Tbsp baking stevia or sweetener of choice.

1/4 c BBF Coconut Oil

3 Tbsp BBF Agave

1 egg

1 tsp Vanilla Extract

1 tsp baking powder

1 tsp sprinkles *optional

Cheesecake -

3/4 c greek yogurt

1/4 c cream cheese

3 Tbsp egg whites

1/2 scoop protein powder

2 large strawberries

1 tsp stevia

1 tsp Vanilla Extract


1. Pre-heat oven to 325f and prepare an 8x8 inch baking pan with parchment paper or non-stick spray.

2. In a bowl, mix together all "crumble" dry ingredients.

3. Melt the coconut oil and agave together and then add it to the dry mix using a fork to stir.

4. Add remaining ingredients and continue mixing until a dough forms.

  • Press half of the dough into the bottom of your baking pan and set aside.
  • 5. Blend all cheesecake ingredients together until smooth and pour into your baking pan over the first layer.

    6. Drop remaining dough in clumps over the cheesecake.

    7. Bake for 28-34 minutes or until a toothpick comes out fairly clean.

    8. Place in the fridge for 1 hour before cutting into 12 bars and serving.