Makes: 4 servings
- ½ cup almond flour/meal
- 2 TBSP coconut oil
- 1/4 cup plain greek yogurt
- 1/4 cup lowfat cottage cheese
- 1/2 scoop cookie dough whey protein (cellucor brand)
- 1 TBSP coconut butter (Optional)
- 1 egg white
- 2 stevia packets
- 1/2 chocolate chip cookie dough Quest bar
Preheat the oven to 325 F. Make your crust by mixing the almond flour and coconut oil. Flatten the crust into the bottom of a 4.5″ springform pan that’s been sprayed with nonstick spray. This is the crust so make sure it covers the entire base.
Blend the plain greek yogurt, lowfat cottage cheese, cookie dough whey protein, coconut butter, egg white, and stevia packets until smooth. Break apart 1/2 chocolate chip cookie dough quest bar and swirl it into the cheesecake blend. Pour your cheesecake mixture on top of the crust in the springform mold. Bake everything at 325 F for 25-30 minutes. Then refrigerate for 4-6 hours. Slice into 4 pieces and serve!
I topped mine with a healthy chocolate drizzle (unsweetened cocoa powder, unsweetened almond milk, and stevia).
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