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Protein Cheesecake

Table of contents

Cook Time: 2-4 hours

Servigns: 8

INGREDIENTS:

• { Crust }: 1 pack of mini graham cracker pie crusts
• { Filling }: No bake filling
• 16 oz of 1/3 less fat cream cheese
• 3/4 cup of plain low fat greek yogurt
• 3 tbsp of sugar
• 3 tbsp of corn starch
• 1 tsp vanilla
• 2 scoops SEEQ protein 

INSTRUCTIONS:

1. Add 3/4 cup of plain fat yogurt
2. Add 16 oz of 1/3 less fat cream cheese to bowl
3. Add 2 scoops of your SEEQ protein
4. Add 3 tbsp sugar
5. Add 3 tbsp of sugar
6. Add 1 tsp vanilla extract
7. Once all your ingredients are in mix thoroughly until you get a nice thick smooth consistency
8. Lay out your mini graham cracker crusts and spoon your mixture in.
9. Once all your pies are filled, place your tray in a fridge to chill for 2-4 hours until firm

TIPS & TRICKS:

• If you aren’t the largest fan of sugar, substitute it for your favorite sugar alternative. Bring on the stevia, coconut sugar, or even maple syrup. 
• To make this recipe gluten-free, make sure to purchase a gluten-free graham cracker crust from the store instead of the regular kind. There are no reasons not to enjoy this velvety and flavorful dessert. 
• Don’t forget to garnish! Top your cheesecake off with some plump raspberries, softened mango, or even more pineapple chunks for a refreshing addition to your dessert.