Servings: 4
Crust:
½ cup graham crackers, crushed into crumbs
2 T light butter, melted
Cheesecake:
4 oz light cream cheese
2 scoops Designer Wellness Aria Vanilla Blossom Protein Powder
1 cup nonfat vanilla greek yogurt
½ t vanilla extract
¼ cup sugar substitute
To make the crust:
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Combine graham crackers crumbs and melted butter in a small bowl and mix. Divide evenly between 4 glass jars or cups.
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Press down firmly into the bottom of each jar or cup.
To make the cheesecake:
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Add cream cheese, protein powder, greek yogurt, vanilla, and sugar substitute into a blender or food processor.
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Blend for at least 2 minutes, until smooth and velvety.
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Careful pour cheesecake mixture over graham cracker crust, distributing evenly between the 4 jars or cups.
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Refrigerate at least 4 hours, or overnight.
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Top with your favorite toppings and enjoy!
My favorite ways to enjoy:
Strawberry - Put 1 T sugar-free strawberry jam into a small bowl. Using a fork, stir vigorously to incorporate air, creating a light, fluffy topping. Serve over cheesecake with fresh berries.
Chocolate - In a glass bowl, combine 2 T chocolate chips with a splash of milk or cream. Microwave for 30 seconds on 50% power. Mix well with a spoon to create a smooth chocolate ganache. Pour over cheesecake and enjoy!
Optional: top with additional graham cracker crumbs or fresh raspberries.
