½ cup walnuts (or almonds)
4 graham cracker sheets
1 tbsp. melted coconut oil
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
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.
Nutrition per cheesecake (out of 6): 215 calories, 13g protein, 20g carbs, 10g fat, 2g fiber, 7g sugar
Recipe created by: Macro-Chef