✳️ Macros (makes 8 slices):
107 Cals, 7g Carbs, 1g Fat, 18g Protein
*the recipe below makes 2 trays of cheesecake bars*
✳️ Ingredients for Base of Cheesecake:
453g (2 Cup) Plain or Vanilla Nonfat Greek Yogurt
120mL (1/2 Cup) Almond Milk
112g (1/2 Cup) Fat Free Cream Cheese
48g (1/4 Cup) Granular Sugar Substitute (I used Swerve)
1 Scoop Vanilla or Cookies & Cream Protein Powder (@legion – code nickkaz saves 20%)
1 Medium Egg
2g (1 tsp) Xanthan Gum
✳️ Ingredients for Mix-ins:
1 Oreo, Crushed
✳️ Ingredients for Chocolate Frosting:
1 1/2 Scoops Chocolate Protein Powder (I used @legion – code nickkaz saves 20%)
63g (1/4 Cup + 2tbsp) Powdered Sugar Substitute (I used Swerve)
60mL (1/4 Cup) Water
15g (3 tbsp) Cocoa Powder
✳️ Ingredients for Vanilla Frosting:
170g (3/4 Cup) Plain or Vanilla Nonfat Greek Yogurt
48g (1/4 Cup) Confectioners Sugar Substitute (I used Swerve)
✳️ Ingredients for Topping (*optional*):
Oreos, Crushed to Taste
👉 Everything that is optional is NOT included in da macros
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab mixing bowl or blender. Add ingredients for base of cheesecake. Mix or blend well. Blending will give more volume because of the xanthan gum/protein powder. Add ingredients for mix-ins. Mix.
3. Grab two square or circular baking dishes. Spray with cooking spray or add parchment paper.
4. Add mixed cheesecake to each dish. Bake at 350 degrees for 30-35 minutes until slightly brown on sides.
5. While baking, grab two mixing bowls. Add ingredients for chocolate frosting to one and vanilla frosting to other. Mix well. Add to fridge.
6. Let cheesecakes cool for 15+ minutes then add mixed chocolate frosting to middle of cheesecakes. Top with ingredients (*optional*).
7. Top with mixed vanilla frosting (I used a piping bag to make a swirl). Cut each cheesecake into 4 pieces. Then enjoy!