Preheat oven to 250 F
8 oz light cream cheese
12 oz fat free greek yogurt
2 egg whites (6 TBS liquid egg whites)
2 scoops Whey Protein Isolate Vanilla
1-3 TBS sweetener of your choice
Blend all the filling 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 crust.
2 TBS melted coconut oil
1 TBS almond milk
3-4 Graham Crackers
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 and almond milk.
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.
Bake the cheesecake for 30 minutes at 250 F. Then bake for 45 minutes at 220 F.
Let it cool for a few hours or overnight in the fridge to set.
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