Description
Snickerdoodle Cheesecake will become your new dessert favorite.
Ingredients
- FOR THE CRUST:
- 4 slices Low-fat Graham Crackers
- 1 dash Salt
- 2 Tablespoons Sugar Free Syrup
- FOR THE FILLING:
- 1 ounces, weight Snickerdoodle Protein Powder (or Cinnamon Flavor)
- 2 Eggs
- ¼ cups Nonfat Cottage Cheese
- 3 ounces, fluid Low-fat Cream Cheese
- 1 teaspoon Vanilla Extract
- 1 package (Individual Size Packet) Truvia
- ⅛ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- FOR THE FROSTING:
- 3 ounces, fluid Low-fat Cream Cheese
- 3 Tablespoons Nonfat Greek Yogurt
- 1 package (Individual Size Packet) Truvia
- ½ teaspoons Vanilla Extract
- 1 dash Salt
Preparation
Preheat oven to 350ºF.
For the crust, in a food processor, pulse graham crackers and salt together until crumbly. While food processor is on, pour in sugar free syrup and mix until it starts to stick together.
Spray a 4 ½ inch springform cheesecake pan with nonstick spray. Press in the graham cracker mixture until flat, then prick a few times with a fork. Bake the crust for 5–7 minutes and allow to cool.
While crust is cooling, in a mixing bowl pour in all the cheesecake filling ingredients and mix until well incorporated. Pour filling over the crust and bake for 15 minutes. You want it to be a bit giggly as it will set more while it cools.
In a separate small bowl, mix together all the frosting ingredients. Frost cheesecake when it has cooled to room temperature. Enjoy!
