Preheat the oven to 350 degrees F. Spray a 8x8" baking dish with cooking spray. Using your hands, press 4 of the crescent rolls into the bottom of the dish. Try to seal the seams as much as possible.

In the bowl of a stand mixer (or with a hand mixer), combine the cream cheese, yogurt, egg, vanilla, protein powder, and sweetener until smooth. Spread the cheesecake mixture over the bottom layer of crescent rolls. 

Flatten out the remaining four crescent rolls to form a crescent roll sheet that is the same size as the one on the bottom. You can do this by flattening out between two pieces of parchment paper or by using a rolling pin. Gently place dough on top of the filling.

In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar mixture all across the top.

Bake for 25-30 minutes, or until the cheesecake bars start to become golden brown along the edges. 

Let cool completely to room temperature. Then store in the fridge for 2-3 hours to set before slicing. Best if you let them sit overnight!