Base Ingredients:

  •  30g Cashews
  • 10g rice malt syrup
  • 10ml Gourmet Coconut Oil
  • 90g Rolled oats
  • 15g Coconut Flour
  • 1 Scoop EHPlabs Vanilla oxywhey

Cheesecake Layer Ingredients:

  • 1 scoop EHPlabs – Strawberry oxywhey
  • 225g Chobani plain greek yogurt
  • 170g Extra Light Spreadable Cream Cheese
  • 120g Stevia
  • 1 whole Egg + 2 Egg whites
  • 115g Low fat cottage cheese

Steps:

  1. Preheat oven to 180 degress
  2. Blend base ingredients together (wet & dry separate) & press into oiled muffin trays
  3. Blend cheesecake ingredients together & pour over the base
  4. Bake for 20mins @ 180 degrees
  5. Remove from oven & refrigerate  for atleast 4 hrs
  6. Serve & Enjoy

Serves: 12

Calories per serve: 137

Macronutrient split: 11P / 5F / 10C