First off, let's start with ingredients;
COOKIE BASE/TOPPING INGREDIENTS:
1.5 tbsp light butter
1.5 tbsp swerve granular
1.5 tsp brown sugar swerve
1/4 tsp baking soda
dash salt
dash vanilla
3 tbsp all purpose flour
3 chocolate melting wafers - chopped up
CHEESECAKE INGREDIENTS:
1/4 cup whipped cream cheese
1 tbsp light sour cream
2 tsp swerve granular
1 egg white - whipped with mixer until foamy and Frothy
1/2 scoop Bowmar Nutrition protein cookies and cream
1.5 oreos - chopped up
dash salt
dash vanilla
blue food coloring - 1/4 tsp
To begin, preheat your oven to 350 degrees. Combine light butter, swerve granular and brown sugar swerve from the cookie ingredients. Add in salt, vanilla, baking soda, flour and chopped chocolate wafers. Press 2/3 of the mixture into a greased mini loaf pan. I found mine at Walmart; I believe the size is 3x5. I like using these because you’re able to make individual small servings of a dessert and not be left with tons of leftovers to overindulge in. Bake in the oven for 7 minutes. The center will not be cooked through, & that’s alright because it’ll be going back into the oven.
While the cookie crust is baking, mix all cheesecake ingredients in a bowl. Once the crust has baked for 7 minutes, pour the cheesecake mixture over top of the cookie base. Take the remaining 1/3 of the cookie mixture and drop it over the top of the cheesecake mixture. Return the the oven and bake 16-18 minutes or so, until there is only a slight wiggle in the very center of the cheesecake. Remove and let cool to room temperature before putting it in the fridge for a few hours to set.
This recipe makes two bars! 234 calories each; 20C/12.5F/10P
