Vanilla Cottage Cheesecake Bars with Fresh Berries (High Protein!)

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Vanilla Cottage Cheesecake Bars with Fresh Berries (High Protein!)

These Vanilla Cottage Cheesecake Bars are creamy, high-protein, and topped with fresh mixed berries on a golden graham cracker crust. A lightened-up no-bake dessert that tastes completely indulgent — ready to slice and serve in just a few hours!

Prep Time15

Cook Time10

Course: Dessert

Servings:

Author: Amy Rains

Ingredients

For the crust:

1.5 cups graham cracker crumbs (about 10 full sheets)
4 tbsp unsalted butter, melted
2 tbsp granulated sugar

For the filling:

1.5 cups cottage cheese (use whole milk or low-fat, but not non-fat)
1 cup plain Greek yogurt (full fat or 2%)
3 tbsp honey
2 tsp vanilla extract
1 tsp fresh lemon zest
1 tbsp lemon juice
3 tsp unflavored gelatin powder
3 tbsp cold water

Topping:

2 cups fresh mixed berries

Instructions

Prep the pan: Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly grease with cooking spray.
Make the graham cracker crust: In a food processor, combine graham crackers, melted butter, sugar, and a pinch of sea salt. Mix until the crumbs are evenly moistened and hold together when you press between your fingertips. It should feel like wet sand. Press firmly and evenly into the bottom of the prepared pan and flatten.
Bake the crust for 8 - 10 minutes at 350 degrees F, until lightly golden and fragrant. Remove from the oven and let cool completely, at least 30 minutes.
Bloom the gelatin. While the crust cools, sprinkle 3 teaspoons unflavored gelatin with the cold water in a small bowl. The gelatin will absorb the water and form a gel.
Blend the filling by combining the cottage cheese, Greek yogurt, honey, lemon juice, and lemon zest in a food processor. Blend until completely smooth and creamy, about 1 - 2 minutes. Microwave the gelatin for about 15 seconds, or until warm and melted. While the motor is running in the food processor, pour the melted gelatin in with the cheesecake filling until completely smooth.
Pour the filling evenly over the cooled crust. Refrigerate for at least a few hours, or overnight.
Top with berries and slice into 16 squares (or 9 squares if you want them bigger). Store in the fridge for up to 1 week.

Nutrition