Protein Cheesecake | Fitfood Ae

Fitfood Ae

Name: Protein Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1
Ingredients: Shamrock Farms Protein Shake, Vanilla; Honey Maid Graham Cracker Crumbs; Dannon Light + Fit Nonfat Gluten-Free Seasonal Greek Yogurt; Value Corner Vanilla Flavor, Imitation; Toll House Premier White Morsels; Dole Raspberries; Bob Evans Farms Cage Free Liquid Egg Whites; Imperial Spread, 28% Vegetable Oil; Great Value Fat Free Cream Cheese; Sweet'N Low Sweetener, Zero Calorie

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Protein Cheesecake

Serves 120 mins prep55 mins cook

A decadent cheesecake featuring a graham cracker crust, high in protein and low in calories. This mini cheesecake includes raspberries, contributing to the overall micronutrient profile, offering deliciousness without the guilt.

0 servings

What you need

oz vanilla protein powder

oz graham cracker crumbs

Dannon Light + Fit Nonfat Gluten-Free Seasonal Greek Yogurt

oz nonfat greek yogurt

fl oz vanilla extract

oz white chocolate chips

oz fresh raspberries

Bob Evans Farms Cage Free Liquid Egg Whites

oz liquid egg whites

oz margarine

oz fat-free cream cheese

oz no-calorie sweetener

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Instructions

1: Mix the crust ingredients together, pour into a 4.5 inch mini springform pan (sprayed with cooking spray) and bake for 10 mins at 350F.

2: While that’s baking, mix the nonfat Greek yogurt, fat free cream cheese, vanilla extract, and sweetener. Use an electric mixer if you have one.

3: Melt the white chocolate chips in the microwave and pour that in.

4: Mix in the raspberries.

5: Use the electric mixer to beat the egg whites until stiff peaks form (can also use a whisk).

6: Pour the egg whites into the mixture and fold in gently, then pour on top of the crust.

7: Bake for 25 mins at 325F, then lower to 200F and bake for 45 more mins.

8: Refrigerate overnight covered with plastic wrap.

9: Enjoy!

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