Red Velvet Cheesecake Bars

Ingredients

• 45 g oats (blended into flour)
• 25 g protein powder (salted caramel soy isolate recommended)
• 10 g cocoa powder
• 0.33 cup soy milk
• water (to thin the batter)
• red food colouring (to achieve red velvet color)
• 200 g Greek yogurt (non-fat recommended)
• 35 g protein powder (for the cheesecake layer)
• 20 g cornstarch

Steps

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a mixing bowl, combine the blended oats, 25g protein powder, cocoa powder, soy milk, and red food coloring. Add a small amount of water as needed to thin the batter to a spreadable consistency.

3. 3

   Spread the red velvet base mixture into a small lined baking dish.

4. 4

   Bake the base at 180°C for 20 minutes.

5. 5

   While the base is baking, whisk together the Greek yogurt, 35g protein powder, and cornstarch until smooth.

6. 6

   Pour the cheesecake mixture over the partially baked red velvet base.

7. 7

   Return to the oven and bake at 180°C for another 20 minutes until the cheesecake layer is set.

8. 8

   Allow the bars to cool completely before slicing into 4 servings.

Notes

User feedback suggests that 20 minutes per bake may result in a dry texture; consider checking for doneness at 15 minutes for the base and 10-15 minutes for the topping. The macros provided by the author are 146 calories, 15g carbs, 2g fat, and 17g protein per serving.

Nutrition per serving

• dessert
• high-protein
• low-fat
• baked
• cheesecake
• red velvet
• snack