Crustless Bounty Bar Cheesecake!

November 20, 2014

The ultimate low fat duo all smushed into one beautiful, creamy and rich dessert! The Bounty Bar Cheesecake! Creamy Chocolate Coconutty craziness… Because it’s the only way!

350g low fat cream cheese, at room temp
150g light Ricotta, at room temp
1 egg
¼ cup liquid egg whites
½ cup natural granulated sweetener/sugar of choice
2 tablespoons maple syrup/rice malt syrup or agave (sugar free maple syrup is fine)
1 heaping tablespoon flour
1 teaspoon vanilla extract
¼ - ½ teaspoon coconut essence/flavour (adjust to your tastes)
½ cup (40g) desiccated/shredded coconut
¼ cup dark/semi sweet chocolate chips (or cacao nibs)

Cheesecake: Preheat oven 180C | 356F. Grease (or line with parchment/baking paper) a small round spring form baking tin. Set aside. Combine the cream cheese and ricotta in a bowl and beat until smooth. Add...
See the full directions on my site

Nutritions

Calories
39

Sodium
22mg
0% DV

Fat
1g
2% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
0.2g
0% DV