Mint Oreo Protein Cheesecake Bars

Happy St. Patrick’s Day! 🍀💚🍀

Mint Oreo Protein Cheesecake Bars

Crust ingredients:

  • 300g (22 cookies) Mint Oreo cookies
  • 2 Tbsp. Coconut oil, melted

Cheesecake ingredients:

  • 500g cream cheese at room temperature
  • ½ cup plain Greek yogurt
  • 1 large egg
  • 3 egg whites
  • ⅓ cup Xylitol
  • 1½ scoop (48g) LeanFit vanilla whey isolate
  • 1 tsp pure peppermint extract
  • Green food colouring (about 8-10 drops)
  • Melted chocolate for drizzling if desired


1. Preheat oven to 350ºF. Line 8×8 baking dish with parchment paper.
Set aside.

2. Process Oreo cookies in food processor until they resemble fine
crumbs. Add the 2 tablespoons of melted coconut oil and pulse a couple
times until combined. Pour crumbs into prepared baking dish and press down lightly with back of a spoon until you have an even layer.

3. Bake crust in preheated oven for 10 minutes.

4. Meanwhile, prepare cheesecake by beating cream cheese and Greek yogurt until smooth and creamy. Add in the egg, egg whites, xylitol and protein powder and beat again until smooth. Add peppermint extract and add a few drops of green food colouring and beat again adding more green food colouring to get desired colour.

5. Pour cheesecake filling over baked crust and bake again for 35 – 40
minutes or until the cheesecake is slightly wobbly in the center.

6. Remove from oven and allow to cool at room temperature. Place in
fridge for at least 3 hours before slicing into bars.

7. Drizzle bars with melted chocolate if desired.

8. Store covered in fridge for up to 7 days.

Pumpkin Protein Cheesecake Squares

I’ve been experimenting a lot in the kitchen lately with VitaFiber IMO and LeanFit Protein. If you are not sure what VitaFiber IMO is please click the hyperlink above and check their website out for all the details on this low calorie probiotic sweetener! 

Now for the recipe, I used a gingersnap crust for this recipe but you can use any crust you like.


Pumpkin Protein Cheesecake Squares


•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)


•500g Fat free cream cheese
•¾ Cup 1% Cottage cheese
•½ Cup Pure pumpkin puree
•¼ Cup Almond milk (Can sub with any milk of choice)
•½ Cup VitaFiber Syrup (Can sub with any other sweetener)
•1 tsp Pure vanilla extract
•1 Tbsp Fresh squeezed lemon juice
•¾ Cup (85g) LeanFit Whey protein powder 
•1 tsp cinnamon
•¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
•1 Egg
•2 Egg whites


  1. Preheat oven to 300ºF. Line 8×8 glass dish with tinfoil or parchment paper, wrapping all the way up to top over edges and grease sides with coconut oil.
  2. In food processor pulse gingersnap cookies until large crumbs, add walnuts and pulse until fine crumbs, then add melted coconut oil and VitaFiber, pulse until just combined. Press into prepared dish and place in fridge. Wash food processor.
  3. In clean food processor combine cream cheese, cottage cheese, pumpkin, almond milk, VitaFiber syrup, vanilla and lemon; process until smooth scraping sides as needed. Add whey protein powder, cinnamon and seasonings and process until smooth. While food processor is still running add egg and egg whites, process for 10 seconds and turn off. Pour filling over prepared crust.
  4. Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
  5. Remove from fridge and slice into 16 squares. Serve with toppings as desired. I used caramel and walnuts.

Macros: (Yield 16 squares)

Calories: 217 | Fat: 9g | Carb: 18g (fiber 13g / sugar 8g) | Protein: 12g

Raw Blackberry Mini “Cheesecakes”

Is been a while since I’ve made some raw treats and I have an abundance of blackberries growing so I adapted this recipe from my Raw Raspberry Cheesecakes it’s almost identical 😊 Picked some pansy flowers and chamomile flowers to decorate 🌼

Blackberry Mini “Cheesecakes”

Crust :
(Extras for bliss balls or bars)
•1 Cup almonds
•1 Cup dates, soaked
•1Tbsp cacao powder
•1/4 Cup shredded coconut

•1 Cup raw cashews, soaked overnight or at least 6hrs
•1/2 Cup blackberries
•1/4 Cup raw honey or choice
•1/4 Cup Coconut oil
•1/2 tsp pure vanilla extract
•2Tbsp fresh lemon juice

Top layer:
•3/4 Cup blackberries, mashed
•1/2Tbsp raw honey (optional)
•1Tbsp chia seeds

Soak dates in hot water for about 20 minutes (fresh medjool dates don’t need to be soaked). Prepare muffin tin by cutting strips of parchment and placing in muffin tin for easy removal or use single silicone cups. In food processor blitz almonds until little bits, add dates, cacao powder and coconut and blitz until you get doughy texture. Portion out 6 tablespoon size balls and press into prepared muffin tins (use the extra dough and roll into balls or form bars for later snacks :). For top layer mash blackberries and honey or blitz in food processor, stir in chia seeds and let rest for about 10 minutes and prepare filling. Clean food processor and combine all filling ingredients until smooth, scraping sides down as needed. Divide evenly between the 6 muffin tins. Spoon top layer evenly over the tops. Place in freezer overnight. Store in freezer and allow 20min to thaw when ready to eat.

Canada Day Protein Cheesecake Squares




It’s almost my favorite holiday … Canada Day! 🍁 It’s also my moms birthday just before so I wanted to make something for my mom and combine it with a Canadian theme. I went a searched good old pinterst for canada food and I saw these little cheesecakes in the shape of the Canadian flag so I recreated it with my own high protein recipe and homemade chia jam. Recipe below.


Canada Day Protein Cheesecake Squares


•200g honey graham crackers pulsed into crumbs
•3Tbsp coconut oil

•500g (2 packages) light cream cheese
•1¼cup plain 0% greek yogurt
•2tsp pure vanilla extract
•1/3cup powdered VitaFiber IMO (can be subbed for granulated xylitol or sweetener of choice)
•3scoops LeanFit Protein vanilla whey isolate
•¼cup coconut milk
•2 large eggs


1. Preheat oven to 300ºF. Line 8×8 pan with tinfoil or parchment paper coming all the way up the sides and hanging over, grease with coconut oil and set aside.

2. Prepare graham cracker crust, pulse crackers down with food processor if needed, add melted coconut oil and mash together or process in food processor. Press evenly into prepared pan and set aside.

3. Clean food processor. Process cream cheese and greek yogurt then add vanilla, sweetener of choice, whey protein and milk. Process adding 1 egg at a time until smooth, scraping sides as needed. Pour into prepared crust evenly and bake for 50 minutes, turn oven off and let sit for another 50 minutes with the oven door propped open. Place in fridge overnight.

4. Remove cooled cheesecake from pan and slice into squares and decorate as desired. Raspberry chia jam recipe below.

Macros (yield 15) no topping/using VitFiber
Calories: 202 | Carb: 19.7g (fiber 6.5g / sugar 6g) | Fat: 9.4g | Protein: 11.3g




Chia Jam:

•2cups fresh or frozen berries (I used fresh raspberries in this recipe)
•½ – 1Tbsp xylitol or granulated sweetener of choice
•1tsp pure vanilla extract
•2Tbsp chia seeds
1. Combine all ingredients except chia seeds in saucepan and bring to a boil, lower heat and simmer for about 15-20 minutes, mashing berries down, remove from heat add chia seeds and set aside, cool and store in fridge.


Chocolate Swirl Protein Cheesecake


Cheesecake for the win! And as a post workout snack even more of a win! This cheesecake is high in protein and low in carbs … if you ex the chocolate chips it would be even more low carb but then it wouldn’t be a swirl cheesecake 😝


Just delicious!



Chocolate swirl protein cheesecake

•1C graham cracker crumbs (I used about 200g chocolate bunny grahams ground into very fine crumbs)
•3Tbsp coconut oil, soft

•1/2Cup dark chocolate chips (enjoy life foods)
•250g cream cheese
•1Cup 1% cottage cheese
•1¼Cup Plain 0% greek yogurt
•1 Egg
•2tsp pure vanilla extract
•½Cup xylitol
•3 scoops (93g) vanilla whey protein powder (I used Kaizen Naturals)

Preheat oven to 300ºF. Prepare springform pan, grease and line sides with parchment if desired (greasing should work just fine). Make the crust, if you use bunny graham’s like me I pulsed them down to very fine crumbs in my food processor then added in the coconut oil. Press into springform pan evenly, set aside.  Start the filling, melt the chocolate in double boiler or microwave and set aside to thicken slightly. In food processor mix remaining filling ingredients until smooth and pour ½ over crust. Drizzle ½ of melted chocolate and swirl with toothpick, pour remaining batter over then drizzle and swirl remaining chocolate on top. Bake 1 hour, turn off oven, prop door and let sit for another 45min-1hr. Place in fridge overnight.

Serves 16
Calories: 202 | Fat: 10g | Carbs: 17g (fiber 1g/sugar 7g) | Protein 13g



Oreo Cheesecake Squares


Ok so this is far from healthy but they were so delicious I had to share the recipe with you! Everything in moderation is ok … cheat day! I made this yummy cheesecake for my sisters birthday, she asked for something chocolatey and decadent so I made this! Recipe below.




Oreo cheesecake squres

•1 Package oreo cookies (reserve 4 oreos to crush in filling)
•1/2Cup butter, room temperature

•3 250g Packages cream cheese, softened
•1 300ml can sweetened condensed milk
•3 Whole eggs
•2 tsp pure vanilla extract

Stir into filling:
•1/4 Cup chocolate chips + 2 Tbsp for top
•4 reserved oreos, crushed + extra for top
•1 tsp oat flour (or choice, this prevents sinking to bottom)

1. Preheat oven to 300ºF. Line 8×8 pan with foil or parchment paper coming all the way up the sides and hanging over, grease and set aside.
2. In food processor pulse oreos and butter until crumbly, press into
prepared pan.
3. Clean processor and beat in cream cheese until smooth, add condensed milk and beat again, add eggs and vanilla and mix until well incorporated.
4. In small bowl coat 1/4 Cup chocolate chips and crushed oreos with flour, stir into cream cheese mixture lightly.
5. Pour mixture over curst and sprinkle with extra chips and crushed oreos on top.
6. Bake for 1 hour, let cool at room temperature for about 2 hours and place in fridge overnight before slicing.

Note: I used a large bag of oreos (500g bag) and used approximately 300g for the crust, then crushed 4 oreos to stir in and 1 for topping.





Happy Birthdsy Josie!


Quest Chocolate Peanut Butter Cheesecake

I just love experimenting with cheesecakes, this past week I created a Quest inspired cheesecake using chocolate peanut butter quest bars. The crust turned out perfect I used Annie’s chocolate bunny grahams and coconut oil.  Here is the recipe.

Crust Ingredients:

•2 Cups Annie’s chocolate bunny grahams, measured then finely ground
•1/2 tsp cinnamon
•1/4 Cup virgin coconut oil, melted

Crust Directions:

Preheat oven to 325ºF. Prepare springform pan (grease sides or use parchment paper around sides-bottom doesn’t need to be greased). Finely grind bunny grahams in a food processor. Pour into small bowl, stir in cinnamon and then add coconut oil mashing together with a fork until well combined.  Press into prepared springform pan. Bake for 5-7min. Remove from oven and cool. Prepare filling.

Cheesecake Filling Ingredients:

•1 pkg. lite cream cheese
•1 pkg. chocolate cream cheese
•1-1/2 Cups 0% Plain greek yogurt
•1 Egg
•1/3 cup egg whites
•2 scoops (60g) whey protein powder
•1/4 Cup unsweetened almond milk
•1/3 Cup Xylitol
•2 Tbsp fresh squeezed lemon juice
•2 tsp pure vanilla extract
•Pinch pink Himalayan salt

Second Layer:

•1/2 Cup peanut butter
•2 Tbsp. cacao powder
•2 Chocolate peanut  butter quest bars (1 melted for 20 seconds in microwave with 2Tbsp almond milk / 1 Chopped).

Filling Directions:

In food processor combine cream cheese and greek yogurt until smooth, add egg and egg whites slowly while processing, add protein powder, milk, xylitol, lemon juice, vanilla and salt and process until no clumps are visible and smooth texture.  Pour 2/3 of filling onto cooled crust. With remaining filling add peanut butter, cacao powder and 1 melted quest bar (melt quest bar in microwave for 20 seconds with 2 Tbsp almond milk and mash it until pliable) and process in food processor until well incorporated.  Take the other quest bar and chop it into little chunks, sprinkle this over the 1st layer filling.  Pour second layer over first layer evenly.  Bake in oven for approximately 40 minutes, turn oven off, prop oven door open and let rest for 45 more minutes. If you want to do a hot water bath for the cheesecake to ensure no cracking, feel free to do that way, follow this link and go to the bottom of page for instructions on how to do so. Refrigerate cheesecake for at least 4 hours before slicing.


•1/3 Cup dark chocolate, chopped
•1 tsp virgin coconut oil

Melt chocolate in candy bag or double boiler method, drizzle chocolate down sides of cheesecake and all over top.  I drizzled over sliced cheesecake as well.

Yield 8-16 slices ( I did 16 slices)

Macros per slice (16)

Calories: 271 | Fat 16g | Carbs 21g | Protein 13g

Cookies n Cream Quest Bar Cheesecake


This cheesecake is amazing! The taste was sooo good, you need to make this asap! Recipe→→↓↓

•1/2cup ground almonds
•2Tbsp coconut oil

•1/3cup plain 0% greek yogurt
•1/3cup tofutti cream cheese
•1/2scoop MP cookies n cream protein powder
•1tsp agave
•1 egg white
•1/2tsp pure vanilla extract
•1/2 cookies n cream quest bar, chopped

Prepare ground almonds if you don’t have any already prepared. Preheat oven to 350ºF. In small bowl use fork to mash almonds and coconut oil together, once combined press into 4-1/2″ mini springform pan. Combine all filling ingredients except for quest bar in food processor until smooth and well combined. Stir in chopped quest bar. Pour filling over crust and bake in preheated oven for about 25min. Let cool and place in fridge overnight.

You will get 4 servings from this cheesecake! May be small but has about 930 calories for whole cheesecake and very high fat because of the crust. Perfect pre workout snack. Enjoy!

▶Macros per serving (4 servings)
Cal: 234 | Carbs: 10g | Fat 19g | Protein 12g


Raspberry Tofu Cheesecake

Made this lovely cheesecake for my sisters birthday this past weekend. We headed out camping to my favourite place … Cowichan river. I came up with this last Christmas,  I just winged the recipe and it came out delicious so my sister requested I create again.  This time I added an extra brick of cream cheese. Also the crust is nut free as my mom is highly allergic to all nuts, feel free to use any nuts or seeds of choice in place of. See below for the recipe↓

▶Crust Ingredients:
• 3/4C Pumpkin seeds
• 1/4C shredded coconut
• 1C dates or more
• 1Tbsp cacao powder

▶Crust Directions:
Place pumpkin seeds and coconut in food processor and blend until little bits, add dates and cacao powder and blend until sticky enough to press into pan. Press into large 9″ spring form pan.

▶Cheesecake Ingredients:
• 1 Pkg. firm tofu (350g)
• 2 Pkg. Light Cream Cheese (500g)
• 250ml Plain Greek Yogurt
•1 Tbsp fresh lemon juice
•1tsp pure vanilla extract
•1C sweetener (1/2C xylitol & 1/2C honey)
•1/2tsp cinnamon
•1C fresh raspberries + extra for topping

▶Cheesecake Directions:
Pat dry tofu, combine with cream cheese and greek yogurt in food processor until smooth. Add all remaining ingredients and process again until well combined. Pour over crust. Bake at 400º for 45min. Turn oven off, prop oven door open and let rest in oven for 1 more hour. Remove from oven, cool and serve with toppings as desired.
Yes that’s a paper plate 😉 cheesecake camping style!