Snickerdoodle Cheesecake

  • U Serves 2 People
  • P Prep: 00:04
  • P Cook: 00:15
Snickerdoodle Cheesecake

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)


Amount Per Serving


Calories 460

Calories from Fat 191


% Daily Values*


Total Fat 21.17

32.57%


Saturated Fat 11.10

55.50%


Polyunsaturated Fat 1.14


Monounsaturated Fat 5.92


Cholesterol 252.75

84.25%


Sodium 687.63

28.65%


Potassium 205.75


Total Carbohydrate 37.12

12.37%


Dietary Fiber 1.50

6.00%


Sugars 8.36


Protein 32.20


Vitamin A 12.13%

Vitamin C 0.00%


Calcium 21.63%

Iron 21.25%


* Nutritional Values are estimated and may vary

³ Description

A high protein Snickerdoodle Cheesecake

² Ingredients

   

q Directions

Preheat oven to 350 degrees. In a food processor, pulse 4 Sheets of graham crackers and salt together until crumbly. While food processor is on, pour in 2 TBSP sugar free syrup and mix until it starts to stick together.
PAM spray a 4 ½ inch springform cheesecake pan and 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 1 Scoop Snickerdoodle Protein Powder, 2 eggs, 3oz low fat cream cheese, 1/4 cup nonfat cottage cheese, 1 teaspoon vanilla extract, 1/8 tsp salt, 1/2 tsp ground cinnamon, 1 truvia packet and mix until well incorporated.
Next, 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 3oz low fat cream cheese, 3 tbsp nonfat yogurt, 1 truvia packet, 1/2 tsp vanilla extract, 1 dash of salt. Frost cheesecake when it has cooled to room temperature. Enjoy!

Recipe Provided by @fit_lexy

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