HEY HI HELLO. I’m excited. Can you tell I’m excited?? Why, you ask? Because I finally get to post the recipe for these Healthy Apple Pie Cheesecake Bars!

This recipe was a long time coming. I’ve been trying to make this cheesecake for… well, let’s just say, too long. Every batch I made before this one was a total failure. The very first batch wasn’t baked all the way through because I pulled it out of the oven too early. The second batch wasn’t flavorful at all. The third batch sunk in the center (which I didn’t realize could even happen to cheesecake??). And the fourth batch had some weird air pocket in the corner and formed a hard “crust” on the surface from the heat of the oven. Yeah, I’m pretty much a failure in the kitchen sometimes *shakes fist at the sky*

These Apple Pie Cheesecake Bars are rich and decadent, yet light and creamy. You’d never know they’re refined sugar free, gluten free, and high protein too!

Not only does the apple topping add presentation points, but it covers up any cracks that form on the cheesecake’s surface during the baking process. Which is not a problem… no one can see it anyways 😉

Craving both Apple Pie AND Cheesecake? Make these healthy Apple Pie Cheesecake Bars! They’re rich and decadent yet light and creamy. You’d never know they’re refined sugar free, gluten free, and high protein too! Made low fat and low sugar by using light cream cheese, pure maple syrup, and organic stevia extract. Top with a scoop of healthy homemade Vanilla Ice Cream and you’re in for a real treat! #glutenfree #highprotein #sugarfree #healthydessert #healthycheesecake #proteincheesecake

There’s nothin’ much better than a freshly baked batch of these Apple Pie Cheesecake Bars. They’re smooth, creamy, tangy, sweet, and packed with flavor — a perfect description of the word, “decadent.”

Unlike typical cheesecake, which is heavy, made with full-fat cream cheese, egg yolks, and a ton of white sugar, this healthified version is made with Neufchâtel cream cheese (aka ⅓ less fat cream cheese) and a mix of pure maple syrup and organic stevia extract to sweeten. These easy substitutions work perfectly, and trust me, it yields 100% deliciousness. Especially when it comes topped with homemade apple pie filling.

Can you even imagine how much better things could get if you served this cheesecake along with a scoop of Vanilla Bean Ice Cream?? Or some Vanilla Protein Ice Cream?!?

Healthy Apple Pie Cheesecake Bars

These Apple Pie Cheesecake Bars are rich and decadent, yet light and creamy. You’d never know they’re refined sugar free, gluten free, and high protein too!
Ingredients
Graham Cracker Crust:

2 cups Graham Cracker Crumbs
56g (¼ cup) Coconut Oil (melted)
1 large Egg White
Cheesecake:
16 oz Neufchâtel Cream Cheese (or ⅓ less fat cream cheese)
2 cups Plain, Nonfat Greek Yogurt
3 large Egg
2 tbs Lemon Juice
1 tsp Vanilla Extract
1 tsp Liquid Stevia Extract
60g (⅔ cup) Vanilla Whey Protein Powder
1 tsp Ground Cinnamon
Apple Pie Topping:
2 Honeycrisp Apples
6 tbs Pure Maple Syrup
1 tbs Lemon Juice
1½ tsp Ground Cinnamon

1 tsp Organic Corn Starch
¼ tsp Ground Nutmeg
INSTRUCTIONS
For the Graham Cracker Crust:
Preheat the oven to 350 degrees Fahrenheit and line an 8×8″ brownie pan with parchment paper.
In a large bowl, stir together the graham cracker crumbs, melted coconut oil, and egg white. Press the mixture into the pan. Bake for 10 minutes.
For the Cheesecake:
In a stand mixer bowl with whisk attachment, whip together the cream cheese and yogurt. When the mixture is even, add the egg, then the lemon juice, and vanilla extract and stevia extract.
When the mixture is even, add the protein powder and cinnamon. Mix until there are no clumps. Pour the mixture over the crust and bake for 42-45 minutes, or until the center jiggles just slightly when you tap the pan. Let cool while you make the topping.
For the Apple Pie Topping:
Core and peel the apples. Slice into thin strips/chunks. Place the apples in a saucepan.

Add the maple syrup, lemon juice, cinnamon, starch, and nutmeg. Stir until completely combined. Place over medium-high heat. Stir occasionally until the mixture boils, and cook until the apples are soft. Mixture should be done when most of the liquid cooks off and it turns a rich caramel color. Pour the mixture into a heat-proof bowl and let cool completely.
Scoop the mixture on top of the cheesecake, cover, and refrigerate for 4+ hours, or until completely set. Slice, serve, and enjoy!
RECIPE NOTES
I’ve also made a delicious variation of this cheesecake and thought I’d include the recipe here for ya!

Crust: Preheat the oven to 350 degrees Fahrenheit and line a 9×9″ brownie pan with parchment paper. In a blender, blend the crust ingredients until mixture is sticky enough (to see if it’s ready, clump a ball of the mixture between your hands and make a patty. If it’s crumbling, blend a little more). Press into the pan. Bake for 11 minutes.
-3 cups Pecans
-1/5 cup Sucanat
-¼ cup Brown Rice Flour
-¼ tsp Salt

Cheesecake: In a stand mixer bowl with whisk attachment, whip together the cream cheese and yogurt. Add the arrowroot starch and whip again. Add the stevia extract, lemon zest, and maple syrup and whip again. Finally add the protein powder. Make sure there are no clumps! Pour over the crust. Bake for ~33 minutes, or when the center jiggles just slightly when you tap the pan. Let cool completely, cover, and refrigerate overnight. Slice and enjoy!
-16oz Fat Free Cream Cheese
-2 cups Plain, Nonfat Greek Yogurt
-2 tbs Arrowroot Starch
-½ tsp Stevia Extract
-¼ tsp Lemon Zest
-¼ cup Pure Maple Syrup
-60g (2 scoops) Vanilla Whey Protein Powder