Chocolate Chip Cookie Dough Cheesecake

Can You Say Chocolate Chip Cookie Dough Cheesecake Five Times Fast?



NUTRITIONAL INFO (CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE)

Yields: 12 servings | Serving Size: 1 slice

Calories: 126 | Protein: 14g | Fat: 5g | Net Carb: 7g

Fiber: 3g | P/CAL: 44%

Prep Time: 35 min | Cook Time: 55 min | Total Time: 6 hours 30 min

Ingredients

CRUST

1 Chocolate Chip Cookie Dough Quest Bar®

½ scoop Quest® Vanilla Milkshake Protein Powder

½ scoop Quest® Multi-Purpose Mix Protein Powder

¼ cup oat flour

1½ tablespoons butter, room temperature

¼ cup zero-calorie sweetener

1 egg

½ teaspoon vanilla extract

¼ teaspoon baking soda

½ teaspoon water

Pinch of salt

1½ tablespoons sugar-free chocolate chips

Nonstick cooking spray

FILLING

1½ scoops Quest® Vanilla Milkshake Protein Powder

¾ cup fat-free Greek yogurt

¾ cup low-fat ricotta

8 ounces fat-free cream cheese

2 eggs

¼ cup zero-calorie sweetener

1 teaspoon vanilla extract

½ teaspoon butter extract

2 tablespoons sugar-free chocolate chips

Method

CRUST

     1. Preheat oven to 325°F.

     2. Break unwrapped Quest Bar® into pieces and add to a blender. Process into a powder.

     3. In a small bowl, stir together the Quest Protein Powders™ and oat flour and set aside.

     4. In a large bowl, cream together the butter, sweetener, and powdered Quest Bar® with beaters until smooth.

     5. Beat in the egg, then stir in the vanilla, baking soda, water, and salt.

     6. Stir in the oat flour mixture and fold in the chocolate chips.

     7. Coat an 8-inch spring form pan with cooking spray. Press cookie crust into base of pan. Set aside.

FILLING

     1. In a medium bowl, add the yogurt, ricotta and cream cheese. Using beaters, mix until smooth.

     2. Add Quest Protein Powder™, eggs, sweetener, vanilla extract, and butter extract, and mix until fully combined.

     3. Fold in chocolate chips.

Assembly

  1. Pour filling over crust.

     2. Place in oven for 50-55 minutes, or until cheesecake is slightly jiggly in center.

     3. Remove cheesecake and let cool for 1 hour.

     4. Place in refrigerator for at least 4 hours.

     5. Before serving, run a warm knife around pan to loosen edges.

     6. Slice into 12 pieces, and serve.

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