Low Calorie, High Protein Oreo Cheesecake Dessert Bar

✳️ Macros (makes 8 slices): 107 Cals, 7g Carbs, 1g Fat, 18g Protein the recipe below makes 2 trays of cheesecake bars ✳️ Ingredients for Base of Cheesecake: 453g or 2 Cups Plain or Vanilla Nonfat Greek Yogurt 120mL or 1/2 Cups Almond Milk 112g or 1/2 Cups Fat Free Cream Cheese 48g or 4tbsp Granular Sugar Substitute (I used Swerve) 1 Scoop Vanilla or Cookies & Cream Protein Powder (@legion - code nickkaz saves 20%) 1 Medium Egg 2g or 1tsp Xanthan Gum ✳️ Ingredients for Mix-ins: 1 Oreo, Crushed ✳️ Ingredients for Chocolate Frosting: 1 1/2 Scoops Chocolate Protein Powder (I used @legion - code nickkaz saves 20%) 63g or 1/4 Cups + 2tbsp Powdered Sugar Substitute (I used Swerve) 60mL or 1/4 Cups Water 15g or 3tbsp Cocoa Powder ✳️ Ingredients for Vanilla Frosting: 170g or 3/4 Cups Plain or Vanilla Nonfat Greek Yogurt 48g or 1/4 Cups Confectioners Sugar Substitute (I used Swerve) ✳️ Ingredients for Topping (*optional*): Oreos, Crushed to Taste ✳️ Directions: 1. Preheat oven to 350 degrees. 2. Grab mixing bowl or blender. Add ingredients for base of cheesecake. Mix or blend well. Blending will give more volume because of the xanthan gum/protein powder. Add ingredients for mix-ins. Mix. 3. Grab two square or circular baking dishes. Spray with cooking spray or add parchment paper. 4. Add mixed cheesecake to each dish. Bake at 350 degrees for 30-35 minutes until slightly brown on sides. 5. While baking, grab two mixing bowls. Add ingredients for chocolate frosting to one and vanilla frosting to other. Mix well. Add to fridge. 6. Let cheesecakes cool for 15+ minutes then add mixed chocolate frosting to middle of cheesecakes. Top with ingredients (*optional*). 7. Top with mixed vanilla frosting (I used a piping bag to make a swirl). Cut each cheesecake into 4 pieces. Then enjoy!