This is a great balanced snack. The base is made with oats to create a nice stodgy texture. The topping is may seem a little loose but will set in the fridge. It makes a not naughty but feels naughty cheesecake. Makes 6 servings, with 320 calories, 20g protein and 20g carbs per slice.

Ingredients

Base Ingredients:
  • 150g Oats
  • 1 tbs (15ml) Honey
  • 1 tsp (6ml) Vanilla Essence
  • 4 tbs (70ml) Coconut Oil
  • 4 tbs (70ml) Water

Filling Ingredients:

  • 100g Vanilla Express Whey
  • 50g Cottage Cheese Light
  • 150g Vanilla Soya Yoghurt
  • 4 tbs (30ml) Sweetener
  • 1 tbs (15ml) Vanilla Essence
  • 1 Egg White

Preparation Time
  • 10 Minutes

Cooking Time
  • 15 - 20 minutes for the base, 35 minutes for the cake.

Directions

  1. Grind the oats into a powder, mix with the other ingredients, place into tray and blind bake for 15 -20 minutes at 180⁰.
  2. Whilst this is cooking mix up the topping. Place all ingredients into a food processor and mix to get the correct consistency, like a Greek yoghurt.
  3. Once the base is baked, reduce your oven down to 140⁰c and place the mixture on top of the cake and place it make in the oven for 35 minutes or until it is looking golden.
  4. Remove from the oven and leave to cool for 30 minutes.
The middle may seem a little loose which is fine as after it has been in the fridge this will set. Though it's perfectly edible and yummy (I prefer it like this).