I'm excited to bring you another reader request recipe, this one for Sopapilla Protein Cheesecake Bars!
Isaac wrote in recently to request a gluten-free, sugar-free Sopapilla Cheesecake. After viewing the recipe and photos online, I thought, "YUM!" and "Yes!"
I usually sweeten my cheesecake with agave nectar, as in my recipe for Aunt Chubby's Protein Cheesecake. Since Isaac asked for a sugar-free recipe, I was curious to see how stevia would work in this recipe. When I first tasted stevia years ago, I wasn't a fan. But when the Vitamin Shoppe sent over their Next Step Stevia, I was pretty impressed. I've been using it in recipes and even in my coffee, sometimes. I'm sure I'll buy more when I finish the box they sent! Oh, and it worked wonderfully in this recipe, too!
The common Sopapilla Cheesecake recipes online use canned crescent rolls for the top and bottom layers. So I wanted to create a layer that would be lighter than a crust, but that would have a higher fat content than a cake. Adding some Neufchâtel cheese (low-fat cream cheese) to a cake-like mixture worked well! And I added a few drops of toffee flavored stevia to add a little sweet, buttery flavor.
I replaced the usual topping of cinnamon, sugar, and butter with a mix of cinnamon and stevia.
I absolutely love this recipe! So, let's thank Isaac for the idea of gluten-free, sugar-free Sopapilla Protein Cheesecake Bars! :)
All ingredients should be at room temperature.
Top and bottom layers:
- Preheat oven to 325F (163C).
- Line a 7" square (or similarly sized) pan with parchment paper.
- Begin to prepare the top and bottom layers by mixing Neufchâtel cheese with egg whites and toffee stevia until combined.
- Add Warrior Blend protein powder, and mix well.
- Spoon half of the mixture into the pan, and set aside.
- Prepare cheesecake filling by mixing all the ingredients on low speed (or by hand) until smooth and creamy.
- Spoon cheesecake filling over the bottom layer. Smooth out with your spoon.
- Spoon the remaining top/bottom layer over the cheesecake layer. Set aside.
- In a small bowl, mix the cinnamon and stevia for the topping.
- Sprinkle over the top layer.
- Bake at 325F (163C) for about 20 minutes, or until firm. (Try not to overcook, as the cheesecake layer will get more spongey and less creamy.)
- Let cool completely (at room temperature, then refrigerate).
- Cut into bars, and enjoy!