Aloha Cheesecake Bars

Aloha Cheesecake Bars submitted by Jenn O. 

Makes 16 servings
200 calories / 16F / 11C / 3P / per bar


Cheesecake Filling:

  • 3/4 cup graham cracker crumbs
  • 1/4 cup slivered almonds, finely ground
  • 1/4 cup coconut oil, melted
Topping - per square (optional): 
  • 1/2 tsp OffBeat Aloha Butter
  • Sprinkle of unsweetened, shredded coconut (1/4 cup used in macro calculation)


  1. Pulse slivered almonds in blender until finely ground.
  2. Combine melted coconut oil, graham cracker crumbs and finely ground slivered almonds.
  3. Spray bottom of 8x8 inch square pan with cooking spray OR line bottom and sides with parchment paper for easy removal. Spread crust evenly. Place in fridge.
  4. Combine cream cheese, powdered sugar, Aloha Butter, and Coconut Cream Protein Powder. Set aside.
  5. Beat whipping cream until stiff peak consistency. Fold whipped cream into the cream cheese mixture until well combined.
  6. Take the crust out of the fridge and evenly spread the cheesecake filling in the pan. 
  7. Place the pan back into the fridge for about 30 minutes.
  8. When ready to serve, cut into 16 squares. Top each square with 1/2 tsp of Aloha Butter and a sprinkle of shredded coconut. Enjoy!