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.
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!
