Posted on February 07 2016
Protein Pumpkin Cheesecake Bars
Chef Miami | Protein Pumpkin Cheesecake Bars
- 1/4 cup oat flour
- 1 cup almond flour
- 1 tbs Xylitol (optional)
- warm water (enough to combine flours)
- 2 cups Vegetarian low fat cream cheese
- 2 scoops eatmeguiltfree Vanilla Protein Powder
- 1/2 cup almond milk
- 3 tbs Xylitol
- 1 tsp Pumpkin Spice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 can Pumpkin Puree
- 2 tbs melted white chocolate
Preheat oven to 310 F. Line a baking pan with parchment paper leaving about 2 inches hanging on the sides.
Crust: In a bowl combine oat flour, almond flour and xylitol. Add warm water and mix with your hands.
With your fingers press the crust on the bottom of the prepared pan. Bake for 10 minutes.
In a bowl combine ground nutmeg, ground cinnamon, Pumpkin Spice, xylitol and eatmeguiltfree Vanilla Protein Powder.
Add Vegetarian low fat cream cheese and almond milk and mix with a hand mixer.
Take crust from the oven. Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
Bake for 30 minutes. Let cool and refrigerate for 2 hours before cutting.
Drizzle Melted White Chocolate on top.