- serves 12
- prep time 20 minutes
- cooking time 40 minutes
Ingredients
| Base | |
|---|---|
| 100g | 100g milk biscuits (or your fave biscuits) |
| 20g | Cinnamon Churro Almond Protein |
| 30g | Butter, melted (use Nuttelex for DF) |
| 1-2 tbsp | Plant Milk of choice, start with 1/2 tbsp and add as you need |
| 1 tsp | Cinnamon |
| Cheesecake Layer | |
|---|---|
| 250g | Light cream cheese (can use DF) |
| 250g | Yoghurt of choice |
| 2 | Eggs |
| 2 tsp | Vanilla |
| 40g | Cinnamon Churro Almond Protein |
| 40g | Granulated zero calorie sweetener, sub for normal sugar |
| Cinnamon Roll Filling | |
|---|---|
| 25g | Butter, melted |
| 50g | Brown sugar zero calorie sweetener, sub for brown sugar |
| 20g | Cinnamon Churro Almond Protein |
| 1-2 tbsp | Cinnamon to taste |
Macros
per serving
- protein 9g
- fat 8.5g
- carbs 10g
- calories 160
Recipe by: @eliya.eats
If you love cinnamon rolls then you need to try these Cinnamon Roll Cheesecake Bars!
Steps
- Preheat oven to 160°C (320°F).
- Blend biscuits, protein powder, and cinnamon in a food processor for 10-30 seconds. Add melted butter and milk (1/2 tbsp at a time) until a slightly sticky crumble forms.
- Press the base into a parchment-lined brownie pan, bake for 10 minutes, and let cool.
- Mix Cinnamon Roll filling ingredients until slightly sticky and set aside.
- In a medium bowl, whisk cream cheese, yogurt, eggs, and vanilla until combined. Add dry ingredients and whisk until just combined.
- Pour half the cheesecake batter on the cooled base, sprinkle half the cinnamon roll filling on top, then add the rest of the batter and swirl in the remaining filling.
- Optional: Place pan into a larger dish filled with hot water, with water about 1 inch up the sides.
- Bake for 30-40 minutes (30 minutes for creamy, 40 for firm).
- Cool the cheesecake completely, then refrigerate for at least 5 hours.
- Cut into 12 slices and enjoy.
Find the original recipe here;
https://eliyaeats.com/protein-cinnamon-roll-cheesecake-bars/
