Peanut Butter Chocolate Cheesecake

Ingredients

• 5 bar Medi-Weightloss^® Peanut Butter Chocolate Protein Bars
• 1½ Tbsp coconut oil
• 8 oz fat-free cream cheese
• 6 oz Greek Yogurt, Plain 0% Fat
• 2 Tbsp egg substitute, liquid, fat free
• 1 scoop(s) Medi-Weightloss^® Chocolate-Peanut Butter Premium Protein
• 2 Tbsp Splenda^® granulated
• 1 tsp vanilla extract

Directions

Preheat oven to 350.
Coat 12 cups of a muffin tin with non-stick cooking spray.

Crust:
Place bars in a food processor and pulse until crumbs form.
Add oil to food processor and blend with crumbs.
Press 1 tablespoon of crust into each muffin cup.
Bake for 5-6 minutes until edges start to brown.
Cool 10 minutes.

Filling:
In food processor, blend room temperature cream cheese with yogurt, egg whites, protein powder, and vanilla.
Spread 1.5 tablespoons of filling onto each crust. Bake 8-10 minutes until golden.
Cool 20 minutes, then refrigerate one hour.