HEALTHY Coconut Ice Cream Cheesecake!
… Say whaaaat!?
Oh yeah baby!
Might as well stop what you’re doing right now and head to the kitchen, you need these in your life!
… Don’t forget to finish reading the recipe before you walk away!
- 1/4 cup 0% Plain Greek Yogurt
- 1/4 cup 2% Cottage Cheese
- 1 scoop 1UP Whey Coconut Ice Cream
Discount code ‘RANDI20’ to save 20-40%
- 1 egg white
- 2 Splenda Packets (if desired)
- 1/4 cup Flaxseed Meal
- 1.5 tbsp Coconut Oil (room temperature)
Preheat oven to 325 F. Make your crust by mixing the flaxseed meal and coconut oil. Scoop mixture into 4 muffin tins that have been sprayed with nonstick cooking spray. Blend the cheesecake filling ingredients until smooth. Pour mixture on top of flatten crust and bake for 20-25 minutes then let cool in refrigerator for 6 hours.
Recipe yields 4 individual cheesecakes.
131 Calories per serving: Protein: 12g – Carbs: 5g – Fat: 7g