This is a delicious dessert that is low fat and packed with protein. It's especially good when you've been craving cheesecake.
Try it out and share it with your friends!
2 Cage Free Large Eggs
2 scoops (60g) Organic Plant Protein Powder
12 oz Fat Free Cream Cheese
12 oz Fat Free Vanilla Greek Yogurt
2 tbsp Marshmallow Fluff
1 tbsp Melted Semi-Sweet Chocolate Chips
2 tsp Vanilla Extract
1 tsp Fresh squeezed Lemon Juice
9 mini Oreo Cookies
10 Graham Crackers (crust)
5 tbsp Organic Coconut Oil (crust)
Nutritional Facts (Whole Recipe)
Total Fat 110g
Total Carbohydrates 218g
Nutritional Facts (By Piece, 12 pieces)
Total Fat 9g
Total Carbohydrates 18g
To make the crust blend 10 graham crackers in a blender. Then put the graham crackers in a bowl and mix in 5 tbsp of organic coconut oil. Then pour the crackers into a cake pan and compact the mixture. Bake for 10 minutes at 350 degrees then put in the freezer for 10 minutes. While the crust is baking mix your cheesecake ingredients in a large mixing bowl except for your oreo cookies. Use a powered mixer to help blend the cream cheese smooth. Once the mixture is completely smooth, pour it on the finished crust. Next crush the Oreo cookies and place on top of the cheese cake. Then place the cheesecake into the oven at 325 degrees for 30 minutes. After 30 minutes, drop the temperature to 200 and bake for 60 minutes. Pull out the cheesecake and cool, then put it in the fridge overnight. Keep the cheesecake in the fridge until you are ready to enjoy.