Directions

PREP: 20min   COOK: 55min

Crust

1. Preheat oven to 400°F.
2. Break Quest Bar® half into small pieces. Bake 4 minutes, or until lightly crisp. Set aside to cool. Reset the oven to 325°F.
3. In a mini-blender, process Quest Protein Chips™ to fine crumbs. Add baked Quest Bar® pieces, and blend again to crumbs.
4. Add melted butter, almond meal, and sweetener. Pulse to combine.
5. Spray an 8-inch springform pan with cooking spray. Press crumbs into base of pan. Set aside.

Filling

1. Chop 1 ¹⁄ ₂ Quest Bars® into small cubes. Set aside.
2. In a blender, add yogurt, ricotta, and cream cheese. Blend until smooth.
3. Add Quest Protein Powder®, eggs, egg whites, and sweetener. Pulse several times until completely combined. Set cheesecake filling aside.
4. In a mini-blender, purée ¹⁄ ₂ cup of fresh raspberries, and set aside.

Assembly

1. Pour half the filling over crust.
2. Sprinkle Quest Bar® cubes over filling, and pour remaining cheesecake filling on top.
3. Using a spoon, swirl raspberry purée on top.
4. Bake for 45 to 50 minutes, or until cheesecake is slightly jiggly in center.
5. Remove cheesecake and let cool for 1 hour.
6. Place in refrigerator for at least 4 hours.
7. Before serving, run a warm knife around pan to loosen edges.
8. Slice into 8 pieces and garnish each piece with a fresh raspberry.

Nutrition

SERVING SIZE: 1 slice

• Calories: 220
• Protein: 25g
• Fat: 10g
• Net Carbs: 8g
• Fiber: 4g
• P/Cal: 45%