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Craving something that tastes like peach cobbler and cheesecake — but fits your low-carb, high-protein goals? These Peach Cobbler Cheesecake Protein Bars are soft, thick, and sweet with juicy chunks of peach, a golden almond flour crust, and a cheesecake layer that’s creamy but still protein-packed. The buttery crumble topping takes them straight into comfort food territory, without the sugar crash. They’re healthy desserts low carb fans and keto dessert lovers will both be obsessed with.
Perfect for summer, these bars make the best afternoon protein snacks or healthy easy treats when you want something sweet but still feel good about it. Whether you’re meal prepping snacks for the week or just looking for a smarter dessert, you’ll love how satisfying they are — without needing any strange ingredients or a bunch of prep.
And if you’re someone who follows keto-friendly protein bar recipes, or you’re looking for protein bars for diabetics, this one fits the bill. Each bar has a rich cheesecake center with a soft crust and a rustic crumble topping that gives bakery vibes but with a lighter twist. Even better? They taste amazing cold right from the fridge.
Ingredients I Used from Amazon
Here are the exact ingredients I used in this recipe — you can find each one on Amazon if you don’t already have them stocked in your pantry:
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Ingredients
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Baking powder
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Light butter (melted)
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Eggs
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Fat free plain Greek yogurt or low-fat cream cheese
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Vanilla extract
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Salt
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Diced peaches (fresh or no-sugar-added canned)
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Ground cinnamon
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Optional: rolled oats (for crumble)
How to Make Peach Cobbler Cheesecake Protein Bars
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: 50 minutes
Yields: 9 thick bars
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Make the crust: Combine almond flour, coconut flour, protein powder, monkfruit sweetener, melted butter, and a pinch of salt. Press evenly into a parchment-lined 9×9 baking dish. Bake at 350°F for about 8–10 minutes just until set. Let cool slightly.
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Make the cheesecake filling: In a bowl, mix Greek yogurt (or softened cream cheese), vanilla protein powder, monkfruit sweetener, eggs, and vanilla extract until smooth and creamy. Gently fold in the diced peaches.
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Pour and spread: Spread the cheesecake-peach mixture over the baked crust.
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Make the crumble topping: In a small bowl, mix almond flour, a touch of coconut flour, monkfruit sweetener, cinnamon, and a little melted butter. Add rolled oats if using. Use your fingers to crumble the mixture across the top.
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Bake it all together: Bake at 350°F for 30–35 minutes, or until the edges are golden and the center is just set. Let cool completely before slicing.
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Slice into bars: Cut into 9 large, thick squares. Store in the fridge.
WANT MORE HIGH PROTEIN LOW CARB RECIPES? TRY THESE!
Peach Cobbler Cheesecake Protein Bars (Low Carb + High Protein)
Ingredients
For the Crust
- 1 Cup Almond Flour
- 2 Tbl Coconut Flour
- 1 Scoop Orgain Vanilla Protein Powder
- 2 Tbl Lakanto Monkfruit Sweetener
- 2 Tbl Melted Light Butter
- Pinch of Salt
- 1 Large Egg
Cheesecake Filling
- 1.25 Cup Plain Fat Free Greek Yogurt or Low Fat Cream Cheese I used Fat Free Greek Yogurt
- 2 Large Eggs
- 1 Scoop Orgain Vanilla Protein Powder
- 4 Tbl Lakanto Monkfruit Sweetener
- 1 Tsp Vanilla Extract
- 1/2 Cup Sliced or Diced Peaches (fresh or no-sugar-added canned, drained)
- 1/2 Tsp Cinnamon
Crumble Topping
- 1/2 Cup Almond Flour
- 2 Tbl Coconut FLour
- 3 Tbl Lakanto Monkfruit Sweetener
- 2 Tbl Melted Light Butter
- 1/4 Tsp Cinnamon
- Optional: 2 tablespoons rolled oats (if not strictly low carb)
Instructions
- Preheat oven to 350°F. Line a 9x9 baking dish with parchment paper.
- Make the crust: In a bowl, mix almond flour, coconut flour, protein powder, monkfruit sweetener, salt, melted butter, and egg until a dough forms. Press evenly into the bottom of the dish. Bake for 8–10 minutes, then let cool slightly.
- Make the filling: In a medium bowl, whisk Greek yogurt (or softened cream cheese), protein powder, egg, monkfruit sweetener, cinnamon, and vanilla extract until smooth. Fold in diced peaches. Spread the filling over the cooled crust.
- Make the crumble topping: In a separate bowl, mix almond flour, coconut flour, monkfruit sweetener, cinnamon, and melted butter. Add rolled oats if using. Use your fingers to crumble over the cheesecake layer.
- Bake for 30–35 minutes, or until edges are golden and the center is just set. Cool completely in the pan, then chill in the fridge for at least 1 hour before slicing into 9 thick bars.
Nutrition
Why You’ll Love These Bars
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✔️ Low carb high protein snacks that don’t taste like “protein”
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✔️ Thick, creamy, sweet — with real peach chunks and a crumble topping
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✔️ Perfect for healthy desserts low carb lovers
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✔️ Friendly for protein bars for diabetics (sugar-free!)
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✔️ Fits your keto dessert goals without missing the crust
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✔️ Ideal for meal prep, snack boxes, or post-lunch sweet tooth fixes
Storage Tips
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Store covered in the fridge for 4–5 days
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Bars taste great cold but can be brought to room temp too
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Freeze individually if needed — thaw in the fridge overnight
PIN FOR LATER
❓ Frequently Asked Questions
Q: Can I use canned peaches?
Yes! Choose no-sugar-added canned peaches and drain them well.
Q: Do I need the crumble topping?
It’s not optional in this one — it gives that true peach cobbler look and feel like you saw in the photos.
Q: Can I use cream cheese instead of Greek yogurt?
Absolutely — use a low-fat or fat-free version to keep it lighter.
Q: Are these bars good for diabetics?
Yes — they’re made with monkfruit sweetener, are high in protein, and low in sugar.
Q: Can I eat these for breakfast?
They have protein, fiber, and fruit — so yes, these count as one of the healthy snacks high in protein or even a sweet breakfast bar.
Q: Will they crumble when cut?
If cooled properly, they hold their shape perfectly. Just use a sharp knife and don’t rush it.
Nutrition Notes
Each bar is packed with protein and low in sugar, making them great for keto friendly protein bar recipes and even protein cheesecake bars meal prep. They’re naturally gluten-free and diabetic-friendly depending on the protein powder you use.
If you’re looking for the kind of dessert that satisfies your sweet tooth and your protein goals, these Peach Cobbler Cheesecake Protein Bars check every box. They’re thick, creamy, crumbly on top — and full of feel-good ingredients. Whether you’re eating low carb, tracking protein, or just want something better than store-bought bars, this recipe is worth saving.
If you loved this recipe, don’t forget to save it to your “Low Carb High Protein Snacks” board on Pinterest and share it with a friend who needs a new go-to summer dessert! Leave a comment below and let me know how yours turned out — especially if you added your own twist!
Carmel says
Hello Dee Dee Does!
Your recipes look delicious and would like to make them. Do you have the actual carb and protein numbers? I’m diabetic and I need to know because I base my insulin amounts on them.
Thank you,
Carmel
[email protected] says
Carmel, I just added the nutrition facts for you. Enjoy!