- 50g apples, cored and cut into small pieces
- 2 tablespoons of almond cream
- 70 g of oats
- 1 dried date
- 8 tablespoons (92 g) of High Protein Iced Coffee Mocha flavor
- 300 g low fat oricotta spreadable cheese
- Juice of 1 lemon
Grease a 450g loaf pan or a 10x18cm pan with a little oil, then cut some baking paper to coat the sides and bottom well.
Preheat the oven to 200 ° C. Blend the apple to a very smooth cream, then add the almond butter and blend for a few more seconds. Add the oats and blend until smooth and well blended.
Transfer the mixture to the baking sheet lined with parchment paper and distribute it evenly using the back of a metal spoon. Cook for 15 minutes, then let it cool completely.
Blend the date reducing it to a homogeneous cream. Mix together in a large bowl the High Protein Iced Coffee Mocha flavor, the date, 200g of spreadable cheese and half of the yogurt and lemon juice until you get a homogeneous and well blended mixture. In another bowl, mix the rest of the cream cheese, yogurt, and lemon juice together.
Pour the mixture from the first bowl into the pan, over the already cooked base, distributing it over the entire surface. Add the contents of the second bowl and mix briefly to create a pattern. Smooth the top with the back of a dessert scoop and leave in the fridge overnight or for at least 4 hours. Remove the cheesecake from the pan with the help of a long spatula, then cut it into four slices. Store in the fridge.
Nutrients per serving