Peanut Butter & Jelly Protein Cheesecake

³ Description

Delicious, fluffy and creamy cheesecake packed with protein.

² Ingredients

•  1 tbsp Honey
•  3 serving (serving = 1/4 packet) Jell-O Fat Free Sugar Free Vanilla Pudding
•  2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
•  2 serving (serving = 1 container) Kroger Nonfat Vanilla Greek Yogurt
•  2.67 serving (serving = 3 tbsp) Market Pantry 100% Egg Whites
•  1/4 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Vanilla
•  1/4 serving (serving = 1 cup) Driscoll's Raspberries
•  1 serving (serving = 1/4 cup) Market Pantry Ricotta Cheese Low Fat
•  1/2 serving (serving = 2 tbsp) PB Crave Razzle Dazzle

q Directions

Crust:
28g (1/4c) coconut flour
32g (2T) @PBCrave Razzle Dazzle
21g (1T) honey
1/4c unsweet vanilla almond milk

Filling:
340g (2-6oz containers)vanilla Greek yogurt
62g (1/4c) low fat ricotta
123g (8T) liquid egg whites
24g FF/SF vanilla pudding mix
3/4 tsp PB&J flavoring (from True Nutrition)


1⃣Preheat oven to 320F. Combine ingredients for crust until a dough forms, divide into 2 batches and press down covering the entire bottom 2- 4 inch springform pans.
2⃣Blend the filling ingredients (I just did by hand) and pour over crust. Bake for 30-40 min until set but still a little jiggly in the middle. Allow to cool- then refrigerate or even freeze for later!
➡️➡️Mine is topped with another 16g (1T) of Razzle Dazzle and 40g fresh raspberries.

U More Recipes By @ellen_whitney: