- serves 12
- prep time 10-15mins
- cooking time 30-40 mins
Ingredients
| Base | |
|---|---|
| 8 | Digestive Biscuits |
| 20g | Protein Rice Crispies |
| 30g | Light Butter |
| 1 tbs | Milk |
| Filling | |
|---|---|
| 350g | Yoghurt |
| 250g | Light Cream Cheese |
| 2 | Eggs |
| 100g | Granulated Sweetener |
| 60g | @macr0mike Vanilla Buttercream Almond Protein |
| 2 tsp | Vanilla |
| 1 tbs | Lemon Juice |
| Lemon Zest | |
| Raspberries | |
Created by: @eliya.eats
Protein-packed using our dreamy Vanilla Buttercream Almond Protein! These cheesecake bars are loaded with delicious raspberries and zesty lemon for that extra flavour!
Macros
per serving
- protein 11g
- fat 8g
- carbs 11.5g
- calories 160
Steps
- Blend base ingredients, add to a lined pan and bake at 160c for 10 mins
- Mix cheesecake ingredients using a whisk or electric hand mixer until just combined and no clumps remain
- Add raspberries to the base and pour over the filling, top with extra raspberries
- Bake at 160c for 30-40 mins, let cool then Refrigerate overnight
- Cut into 12 slices & enjoy
Enjoy!
