Ingredients:
Crust (optional):
- 1 1/4 cup oat flour
- 5 TBSP chilled water
- 2 TBSP Vegetable Oil
- 1/4 tsp Sea Salt
Cheesecake:
- 1 (8 oz) Package fat free cream cheese, softened
- 3/4 cup plain fat free Greek yogurt
- 1/4 cup vanilla protein
- 1/4 cup baking stevia (measures like sugar, not the packets)
- 1 egg
- 2 Egg whites
- 1 tsp vanilla extract
- 2 TBSP lemon juice
Strawberry topping (optional):
- 1 cup strawberry fat free Greek yogurt
- 2 TBSP unsweetened almond milk
Directions:
Crust (optional):
- Preheat oven to 350°F. Line a 8x8 baking pan with foil and spray with nonstick.
- In a medium-sized bowl, stir together all ingredients with a fork.
- Pat dough into baking pan. Press crust between fingers to make an edge. Use fork to prick bottom in several places to prevent buckling.
- Bake 15-20 minutes or until crust is goldenish.
Cheesecake:
- Preheat oven to 375F (if you are not making crust). Also If your making it without the crust, line an 8x8 baking pan with parchment paper and nonstick spray.
- Cream together all ingredients using a hand held mixer until smooth
- Pour batter into pan (or over baked crust) and smooth with spatula.
- Bake for 28-32 minutes or until cheesecake is set in center.
- Let cool, then refrigerate for a few hours or over night. Cut into 9 squares.
Strawberry topping (optional):
- Mix Greek yogurt with 2 TBSP unsweetened almond milk
- Top cheesecake.
How many servings does this make?
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