NUTRITION

SERVINGS

INGREDIENTS

1/4 cup ground rolled oats

1/2 tablespoon coconut oil

2 egg whites

1/2 cup nonfat Greek yogurt

2 ounces fat-free cream cheese

1/2 scoop chocolate protein powder

1 tablespoon unsweetened cocoa powder

Stevia or sweetener to taste

PREPARATION

• 1

  Preheat your oven to 350°F and prepare an 8x8 inch baking pan by lightly spraying it with non-stick cooking spray or lining with parchment paper.

• 2

  In a small bowl, combine the ground rolled oats with melted coconut oil. Mix until the oats are evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form a uniform crust.

• 3

  In a medium bowl, whisk together the egg whites, nonfat Greek yogurt, fat-free cream cheese, chocolate protein powder, unsweetened cocoa powder, and stevia. Continue whisking until the mixture is smooth and well-combined.

• 4

  Pour the chocolate cheesecake filling over the oat crust, smoothing the top with a spatula to ensure even distribution.

• 5

  Place the pan in the preheated oven and bake for 20-25 minutes, or until the center is nearly set but still has a slight jiggle for a fudgy texture.

• 6

  Remove from the oven and allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.

• 7

  Once chilled, cut into squares and serve. Store any leftovers in an airtight container in the refrigerator.