Blueberry Protein Cheesecake
Ingredients
- Filling
- 2 eggs
- 250g (8,8oz) greek yoghurt
- 250g (8.8oz) cream cheese
- 1 scoop protein powder
- 40g (1.4oz) xylit
- zest of one lemon
- Crust
- 80g (2.8oz) oats
- 1 tbsp coconut oil
- 2 tbsp water
- 1 tbsp xylit
- 2 tbsp peanut butter
- Dash of cinammon
- Topping
- 100g (3.5oz) cream cheese
- 1 tbsp xylit
- 1 tsp lemon juice
Preparation
Mix all ingredients for the crust together and press into a pie form
In a blender mix all ingredients for the filling together and pour over the crust
Bake for 30 minutes at 180 degrees. Let the cake cool down completely
For the topping mix the cream cheese with the lemon juice and the sweetener. Spread over the cake
