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Good Morning Cheesecake Bars! (high-protein + low-sugar +GF)

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Cheesecake. For breakfast. The time has come.

These luscious cheesecake bars are about as close to perfect as January breakfasts come:

High protein? Check.

Gluten-free? Check.

Low-calorie? Check.

Make-ahead? Check.

Portable? Check.

Frugal? Check.

Delectable? Check, check and check!

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The key components are classic breakfast foods–oats, eggs, yogurt, and cottage cheese–reconfigured.

Regardless of your feelings of any of these ingredients on their own, the sum total of these bars is so darn good that you  must give them a try. I could go on and on, but I’ll keep it brief since it is the Friday before a 3-day weekend:

Make these bars. You won’t regret it!

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Here’s to delicious, healthy mornings!

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Good Morning Cheesecake Bars! (high-protein + gluten-free)

Good Morning Cheesecake Bars! (high-protein + gluten-free)

Yield: 9 squares
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes



  • 1-1/3 cups quick-cooking rolled oats
  • 2 tablespoons virgin coconut oil, melted
  • 2 teaspoon coconut sugar or packed brown sugar
  • 2 tbsp dairy or nondairy milk
  • 1/2 teaspoon ground cinnamon


  • 1 16-oz container nonfat cottage cheese
  • 1/3 cup nonfat plain Greek yogurt
  • 1/3 cup coconut sugar or packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Optional: additional 2 tablespoons oats to sprinkle on top


  1. Preheat oven to 350°F
  2. Base: Line a 9-inch square pan with parchment paper, leaving an overhang (for easy removal later). Lightly spray with nonstick cooking spray.
  3. In a medium bowl, combine the oats, 2 teaspoons sugar, oil, milk and cinnamon until well-blended. Press evenly into bottom of prepared pan. Bake for 10 minutes. Remove from oven and reduce oven temp to 325°F
  4. Filling: While the crust bakes, process the cottage cheese in a food processor or blender until completely smooth, Add the yogurt, sugar and vanilla; process until smooth. Add the eggs; process until just blended.
  5. When base is finished baking, remove from oven and evenly pour and spread filling over base. If desired, sprinkle top with additional 2 tablespoons oats.
  6. Return pan to oven and bake for 45 to 50 minutes until center is just set when pan is jiggled and edges and top are pale golden. Cool completely on a wire rack and then chill for at least 2 hours until cold, Cut into 9 squares.


Storage: Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Information
Serving Size 1/9 of recipe
Amount Per Serving Calories 160Total Fat 4.9gSaturated Fat 3.4gCholesterol 42mgSodium 283mgCarbohydrates 19.1gFiber 1.3gSugar 10.9gProtein 10.1g

Did you make this recipe?

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Sunday 21st of March 2021

Loves it! Yummy and easy.

Rachel P.

Friday 8th of July 2016

This cheesecake came out amazing! I had to add a little extra coconut oil to the oats to get them to stay together, and I was glad I left the top plain because the crust baked nice and crumbly which made for a nice topping!

I normally don't keep eggs in the house unless I'm baking cakes for a party. I had 2 left and am glad I came across this recipe, I'll make this one when I have leftover eggs that need using up. I always have yogurt in the house and cottage cheese happened to be on sale just when I found this. Really satisfies a cheesecake craving!

Am curious to see if key lime juice would work in this too-- I have a huge bottle of Nellie and Joe's that I need to use up before it goes bad!


Friday 29th of January 2016

Oh lordy, I cannot wait to try these!


Wednesday 3rd of February 2016

I hope you do, Nicole, they are yummy!


Monday 25th of January 2016

I made the bars yesterday evening for this morning's breakfast... What a hit with the family!!! This are absolutely delicious!!! I am going to try the Oat, Raisin & Pecan Breakfast Biscotti next.

Camilla, your recipes are a mainstay in menu planning for my family!

Keep up the awesome work.


Wednesday 3rd of February 2016

TC, you made my day!!!! So glas the bars were a hit! :)

Christina Verrelli

Tuesday 19th of January 2016

Wow just scrolled through all the recipes on your email!! Looks amazing!! Craving some chick peas! ( : Great job!!

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