Ingredients

Crust:
½ cup walnuts (or almonds)
4 graham cracker sheets
1 tbsp. melted coconut oil

Filling:
2 containers (150g) each vanilla or key lime Greek yogurt*
1/2 cup 2% cottage cheese
2 whole eggs
1 package sugar free cheesecake pudding mix
½ lime (juice & zest)
2 tbsp. olive oil*
1 scoop Ascent Vanilla Micellar Casein
1/2 tsp. vanilla extract

Instructions

Preheat oven to 325F.

To make crust, add walnuts and graham cracker sheets to a food processor. Pulse until broken up and no large chunks of walnuts, but don’t blend too much that it becomes a flour. Add coconut oil and pulse again until it start to cling together.

Press crust into the bottom of a 6-spot jumbo muffin pan (could also do 8-10 spots in a standard size muffin pan). Bake for 8 minutes, then remove and let cool.

Rinse out food processor from remnants of the crust. Add Greek yogurt, cottage cheese, lime juice/zest, and vanilla extract. Blend until smooth.

Next, add one egg at a time and pulse until combined.

Finally, add cheesecake mix and casein protein. Process again until smooth and combined.

Evenly distribute batter on top of prepared crust. Prepare a water bath using a large baking dish filled about an inch with water. Place in water bath and bake for 25-30 minutes. If you are using the jumbo size muffin tin, you will need closer to 30 minutes. With the regular size, you will only need about 25 minutes.

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Nutrition per cheesecake (out of 6): 215 calories, 13g protein, 20g carbs, 10g fat, 2g fiber, 7g sugar

Recipe created by: Macro-Chef