Ingredients
Scale
- 8 digestive biscuits or oats
- 20 g soy protein crisps
- 30 g light butter or oil
- 1 tbsp milk
- 250 g light cream cheese
- 350 g yogurt (vanilla or plain)
- 2 eggs
- 100 g granulated sweetener
- 60 g protein powder
- 2 tsp vanilla
- 1 lemon juiced
- 1 lemon zest
- 150 g raspberries
Instructions
- Preheat your oven to 160°C (320°F).
- For the base, blend biscuits and soy protein crisps in a food processor until finely crumbled. Mix with melted butter and press into a lined brownie pan. Bake for 10 minutes and let cool.
- In a bowl, whisk together cream cheese, yogurt, eggs, sweetener, protein powder, vanilla, lemon juice, and zest until smooth.
- Layer raspberries on the cooled base; pour half the cheesecake mixture over them. Add more raspberries and top with remaining batter.
- Bake for 30-40 minutes until set but slightly jiggly in the center. Cool slightly before refrigerating for at least 5 hours.
- Slice into 12 equal servings before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Continental
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 158
- Sugar: 3g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg