Ingredients
Crust
- 3-4 graham cracker sheets
- 2 Tbsp melted coconut oil
- 1 Tbsp unsweetened almond milk
- 1 Tbsp maple syrup (optional)
Cheesecake Filling
- 8 oz light cream cheese Let sit out in room temperature to soften
- 12 oz fat free Greek yogurt
- 2 eggs
- 6 Tbsp liquid egg whites
- 2 scoops vanilla whey protein powder
- 2 Tbsp Stevia (or sweetener of choice)
Servings: square servings
Instructions
- Preheat oven to 250 F
- Mix the filling ingredients. Blend all the liquid/soft ingredients together. Mix dry ingredients together in a separate bowl. Then combine the wet and dry ingredients
- Set the cheesecake filling ingredients to the side and start working on the c.rust
- Blend up your graham crackers (the thicker the crust you want, use more crackers!)
- Then mix the blended up graham "flour" with the coconut oil, almond milk and optional syrup.
- Put parchment paper into a baking dish and plop the crust onto the parchment paper and flatten out with your hands. Pour the cheesecake filling onto the crust.
- Optional Topping: A cinnamon swirl mix on top of cheesecake! Mix together 1/4 cup syrup with 1 tsp cinnamon and then swirled on top!
- Bake the cheesecake for 30 minutes at 250 F. Then bake for 45 minutes at 220 F! Let it cool COMPLETELY for a few hours/overnight in the fridge to set! Then cut it up and enjoy!
Recipe Notes
Recipe inspired by Josie Mai
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