Ingredients: Key Lime Pie Protein Cheesecake Recipe

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: Key Lime Pie Protein Cheesecake Recipe

• 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