Key Ingredients
Cheesecake
Ingredients
CRUST:
130g Graham Crackers
100g Plain Nonfat Greek Yogurt
28g Creamy Peanut Butter
15g Level-1 or Protein of Choice
15g PB Party Protein Cookie Butter Powder
2g Zero Cal Sweetener of your choice
CHEESECAKE FILLING:
220g Fat Free Cream Cheese
2 Whole Eggs (can sub 100g Egg Whites)
227g Plain Nonfat Greek Yogurt
40g Whey/Casein Blend Peanut Butter Protein Powder of choice
20g PB Party Protein Cookie Butter Powder
8g Zero Cal Sweetener of your choice
28g Peanut Butter (optional to swirl into cheesecake; not included in macros)
Preparation
1. Add the graham crackers to your food processor and pulse until you get evenly sized crumbs, then add the rest of your crust ingredients and pulse to combine until you get a still kind of wet to the touch crust. Put your dough in the freezer for 10 minutes to cool.
2. Spray your mini 4in cheesecake pans with cooking spray. Press your dough into the cheesecake molds. You might need to wet your fingers or spatula periodically with water to help the dough be less sticky. Repeat this process for all 3 pans, then add them to the air fryer for 6 minutes at 350 degrees F.
3. Add the cheesecake ingredients to your food processor and pulse until everything’s combined, then mix in your sprinkles. Once the crust is done baking, spray the cheesecake pan again with more cooking spray then add your cheesecake filling. Add your cheesecakes back to the air fryer at 250 degrees F for 25 minutes.
4. Let them cool in the fridge to set. I let them cool overnight. Once the cheesecakes are cool, you are ready to enjoy them!