No-Bake Banana Protein Cheesecake

Instructions

1. Step 1

   Mash the banana in a mixing bowl until smooth. Stir in the instant oats to make a thick, evenly moistened paste.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Banana, 30.0 gr Oat

   Cookware: fork, mixing bowl

2. Step 2

   Line the ramekin with plastic wrap, leaving enough overhang for lifting. Press the banana-oat mixture firmly and evenly over the bottom.

   Timer: 2 min (fixed)

   Cookware: plastic wrap, ramekin, rubber spatula

3. Step 3

   In a clean mixing bowl, blend the cream cheese, Greek yogurt, protein powder, lemon juice, and erythritol until smooth and free of dry pockets.

   Timer: 3 min (fixed)

   Ingredients used: 80.0 gr Cream Cheese, 30.0 gr Greek Yogurt, 5.0 ml Lemon Juice, 8.0 gr Powdered Erythritol, 30.0 gr Whey Protein Powder

   Cookware: fork, mixing bowl, rubber spatula

4. Step 4

   Spread the filling evenly over the prepared base and smooth the surface.

   Timer: 1 min (fixed)

   Cookware: ramekin, rubber spatula

5. Step 5

   Cover and refrigerate at 4°C or colder until the filling is firm enough to unmold, at least 4 hours.

   Timer: 240 min (fixed)

   Cookware: ramekin, refrigerator

6. Step 6

   Lift the cheesecake from the ramekin, remove the plastic wrap, and transfer it to a serving plate. Spread the jam over the top and finish with the berries.

   Timer: 2 min (fixed)

   Ingredients used: 40.0 gr Berry, 20.0 gr Sugar-Free Berry Jam

   Cookware: plastic wrap, ramekin, rubber spatula, serving plate