The ricotta and oats cheesecake, a real treat to enjoy for breakfast or as a healthy and nutritious snack. Very simple to prepare, it keeps in the fridge for up to 4 days.

protein cheesecake with ricotta and oats

Difficulty: Very easy
Cost: Inexpensive
Rest time: 3 Hours
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1/2 cup plain yogurt
7 oz ricotta
2 1/2 tbsp protein powder
4 tbsp rolled oats
2/3 cup water
2 tsp unsweetened cocoa powder

Tools

1 Bowl
1 Pan
1 Whisk
2 Jars

Steps

In a small saucepan, add the rolled oats with the cocoa.
Stir with a whisk and pour in the water.
Bring to the stove and cook over low heat for about 10 minutes or until thickened.
Transfer into two jars or small cups and let cool at room temperature.
In a bowl, place the ricotta and yogurt.
Mix with a whisk until the mixture is smooth.
Add the protein powder and mix well.
Pour the cream into the jars and chill in the fridge for at least 2 hours.
Decorate as desired with chocolate cream, nut pastes, fresh fruit, or simply cocoa.