Method:

Place a baking glue in a 450g tin or a 10-18cm plate, greasing the tin with a little oil, then trim off the excess glue to fit the tin. Preheat the oven to 200 °C. In a blender, blend the apple until smooth, then add the almond butter until smooth. Then, add the oats and mix until the mixture is uniform.

Place the oat mixture in the tin and smooth the surface with the back of a metal spoon until a base is formed.

Bake for 15 minutes and then leave to cool completely. Blend the dates in a blender until soft. In a large bowl, mix the High Protein Iced Coffee with Mocha flavor, the dates, 200 grams of cream cheese, half the yogurt and the lemon juice until the ingredients are completely combined.

In a separate bowl, mix the remaining cream cheese, yogurt and lemon juice.

Place the mixture on top of the oat base you have in the mold, spreading it over the entire surface of the mold.

Add the mixture with the cream cheese and mix for a while so that they take shape.

Smooth the surface with the back of a dessert spoon and then freeze the dessert overnight or for at least 4 hours.

Remove the mixture from the pan with a spatula, then cut the cheesecake into four slices. Keep the dessert chilled.

* Nutritional value is calculated using cottage cheese or low-fat cream in the recipe.

Consuming up to 400 mg/day is safe for an adult (200 mg pregnant and lactating women).

Only when prepared as directed on the product label does our product provide the exact nutritional benefits listed on the label:

remember that if a Herbalife Nutrition product is used in a recipe with an increase in temperature (such as cooking in the oven), then some vitamin levels in the final product may be reduced compared to the label value levels.