✳️ Macros (makes 4 cheesecakes):
198 Cals, 16.5g Net Carbs, 2.5g Fat, 27.5g Protein
✳️ Ingredients for Base of Cheesecake:
397g (1 3/4 Cup) Plain or Vanilla Nonfat Greek Yogurt
60mL (1/4 Cup) Almond Milk
196g (7/8 Cup) Fat Free Cream Cheese
48g (1/4 Cup) Granular Sugar Substitute (I used Swerve)
1 Scoop Vanilla or Chocolate Protein Powder (@htltsupps – code nickkaz saves $$)
1 Medium Egg
20g (1/4 Cup) Cocoa Powder
1 Oreo, Crushed (*optional*)
✳️ Ingredients for Frosting:
113g (1/2 Cup) Plain or Vanilla Nonfat Greek Yogurt
96g (1/2 Cup) Confectioners Sugar Substitute (I used Swerve)
12g (1 1/2 tbsp) Sugar Free/Fat Free White Chocolate Pudding Mix
16g (1 tbsp) White Chocolate Spread (*optional* – adds thickness/Oreo filling chocolate flavor)
✳️ Ingredients for Topping:
11g Oreo w/o Filling, Crushed
✳️ Ingredients for Topping:
Whipped Cream (*optional*)
2 Oreos, Crushed
👉 Everything that is optional is NOT included in da macros
✳️ Directions:
1. Preheat oven to 350 degrees.
2. Grab mixing bowl or blender. Add Greek yogurt, cream cheese, and almond milk. Blend until smooth. Add to mixing bowl.
3. Add the rest of ingredients for base of cheesecake. Mix well.
4. Spray or add parchment paper to mini cake/cheesecake circular pans.
5. Add mixed cheesecake to the dish. Bake at 350 degrees for 35-40 minutes until passed toothpick test.
6. Let cheesecake cool for 15+ minutes and add mixed frosting and ingredients for topping. Then enjoy!