Pie Filling: Mini Key Lime Pie Protein Cheesecakes 

• 8 ounces cream cheese, softened 
• 1 cup plain Greek yogurt 
• 1/3 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tsp lime juice 
• 1 tbsp cornstarch (or arrowroot)
• 2 scoops Ascent Key Lime Pie Whey Protein Powder 
• 1/4-1/2 tsp lime zest (optional) 

Graham Cracker Crust: Mini Key Lime Pie Protein Cheesecakes 

• 1-1/2 cups graham cracker crumbs 
• 5 tbsp melted butter 

Directions: Mini Key Lime Pie Protein Cheesecakes 

• Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. 
• Stir together 1-1/2 cups graham cracker crumbs and 5 tbsp melted butter until evenly combined. 
• Press about 1-1/2 cups of the mixture firmly into the bottom of each liner. Bake from 5-6 minutes, then set aside to cool slightly. 
• In a large bowl, beat 8 ounces of softened cream cheese until smooth. Add Greek yogurt, egg, egg yolk, vanilla extract, lemon juice, cornstarch, and lime juice to bowl. Mix just until smooth and combined, do not overmix. 
• Divide filling evenly over the crusts. Bake for 17-20 minute until the centers are set and no longer look wet. 
• Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before serving.