Cottage Cheese Lemon Cake Bars – a refreshing, protein-packed dessert
Light, tangy, and satisfyingly fresh, these bars deliver a creamy lemon cheesecake vibe with the nutritional boost of cottage cheese. Perfect for a sunny afternoon treat or a post-workout snack.
—
Yield: 9 generous bars
Prep time: 20 minutes | Bake time: 35-40 minutes | Chill time: 3+ hours
—
Ingredients:
For the Graham Cracker Crust:
· 1 ½ cups (150g) graham cracker crumbs (about 10 full sheets)
· ¼ cup (50g) granulated sugar or coconut sugar
· 6 tablespoons (85g) unsalted butter, melted
· Pinch of salt
For the Lemon Cottage Cheese Filling:
· 2 cups (475g) full-fat or 2% cottage cheese, at room temperature*
· ¾ cup (150g) granulated sugar
· 2 large eggs, at room temperature
· ⅓ cup (80ml) fresh lemon juice (about 2 large lemons)
· 2 tablespoons lemon zest (from about 2 lemons)
· 1 teaspoon pure vanilla extract
· 3 tablespoons (24g) all-purpose flour or cornstarch (for gluten-free)
· ¼ teaspoon salt
· Optional: 1-2 drops culinary-grade lemon oil for extra intensity
For the Lemon Glaze (Optional but Recommended):
· ¾ cup (90g) powdered sugar, sifted
· 1-2 tablespoons fresh lemon juice
· ½ teaspoon lemon zest
· 1 teaspoon melted butter or heavy cream (for a creamier glaze)
For Garnish:
· Extra lemon zest
· Thin lemon slices
· A dusting of powdered sugar
—
Instructions:
Step 1: Prepare the Crust
1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until the texture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to pack it down tightly.
4. Bake the crust for 8-10 minutes, until lightly fragrant and set. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Step 2: Make the Lemon Cottage Cheese Filling
1. Key Step – Create a Silky Base: In a blender or food processor, combine the cottage cheese, sugar, eggs, lemon juice, lemon zest, and vanilla. Blend on high for 1-2 minutes until the mixture is completely smooth and no curds remain. This is essential for the creamy texture.
2. Add the flour and salt to the blender. Pulse 4-5 times until just combined. Do not over-blend.
3. Pour the filling over the slightly cooled crust, smoothing the top with a spatula.
Step 3: Bake & Cool
1. Bake at 325°F (160°C) for 30-35 minutes. The edges should be lightly golden and set, but the center should still have a slight, gentle jiggle—it will firm up as it cools.
2. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour. This gradual cooling helps prevent cracking.
3. Remove from the oven and cool completely to room temperature on a wire rack. Then, refrigerate for at least 3 hours, or preferably overnight, to fully set.
Step 4: Glaze & Serve
1. Once completely chilled, use the parchment paper overhang to lift the entire slab out of the pan and onto a cutting board.
2. Make the glaze (if using): In a small bowl, whisk together powdered sugar, 1 tablespoon of lemon juice, zest, and melted butter. Add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency. Drizzle artistically over the bars.
3. Garnish with additional lemon zest.
4. Using a sharp knife dipped in hot water and wiped dry between cuts, slice into 9 squares.
5. Serve chilled. Store leftovers covered in the refrigerator for up to 5 days.
—
Recipe Notes & Tips:
· Cottage Cheese Texture: Blending until perfectly smooth is non-negotiable for the right texture. Full-fat cottage cheese yields the richest flavor, but 2% or even 1% will work with a slightly lighter result.
· Flavor Boost: For a more intense lemon flavor, consider adding 1-2 drops of culinary-grade lemon oil (not extract) to the filling along with the zest and juice.
· Crust Variations: Use digestive biscuits, vanilla wafers, or even shortbread cookies instead of graham crackers.
· Make it Higher-Protein: For an even bigger protein punch, you can replace 2-3 tablespoons of the sugar with a scoop of vanilla or unflavored whey protein powder. You may need to add a tablespoon of milk if the batter becomes too thick.
· Serving Suggestion: Pair with fresh berries or a dollop of lightly sweetened whipped cream for an extra-special treat.
Enjoy a slice of sunshine that’s as wholesome as it is delicious