Easy Lemon Protein Cheesecake

CRUST

4 graham cracker sheets
2 tbsp. Light butter*

CHEESECAKE

1 package (227g) fat free cream cheese
1 cup (227g) fat free cottage cheese
2 egg whites (or 1 whole egg)
2 scoops Ascent Lemon Sorbet Protein Powder
1 package (28g) sugar free cheesecake pudding mix

NOTES

*Light butter is about ⅓ the calories and fat of regular butter. It can be found near the butter in most groceries. Regular butter, or even coconut oil can be substituted.

Instructions

Preheat the oven to 310F. Add graham crackers and light butter to a food processor. Pulse until a crumbly crust begins to form. Do NOT blend completely, there should still be crumbles of graham crackers.

Spray a 6-inch springform pan with nonstick cooking spray. Press the crust into the bottom of the pan. Bake the crust for 10 minutes at 310F.

Clean out the food processor. Add all cheesecake ingredients. Blend together until completely smooth.

Pour filling over top of the crust. Bake cheesecake at 310F for about 40 minutes. The center should be jiggly and the edges should be pretty well set.

Let completely cool at room temperature, then transfer to the fridge to chill for 4-5 hours or overnight.

Once chilled, cut into 4 slices and enjoy!