INGREDIENTS
226g 1/3 fat cream cheese
59g Flex Slow Churned Vanilla Protein Powder
50g almond milk
56g nonfat greek yogurt
2g Almond extract
5g Vanilla extract
33g cranberry sauce
Crust: 65g vanilla wafers, 11.8g I can’t believe it’s not butter
DIRECTIONS
- Crush the vanilla wafers and mix with melted butter.
- Place the mixture in the freezer for 15 minutes to set.
- In a separate bowl, combine all the cheesecake ingredients (except the cranberry sauce).
- Pour the cheesecake mixture into the pan over the crust.
- Add the cranberry sauce on top.
- Place the pan in the freezer overnight.
- To serve, defrost the cheesecake in the refrigerator.
