Crust:

• 2 graham cracker sheets
• 1 TBSP butter 

 Filling:

• 4 oz fat free cream cheese, softened
• ⅓ C Zero Sugar Non-Fat Vanilla Greek yogurt
• ⅓ C Low Fat Cottage Cheese
• 1 scoop Salted Caramel Protein Powder 
• 1 whole egg

Preheat oven to 325 degrees. Add a water bath on the rack below the cooking rack while oven is preheating.

Crush up the graham crackers into small crumbles and mix with melted butter until well combined.  Divide evenly among 9 cupcake size silicone molds on a cookie sheet for stability.

Combine yogurt, cream cheese, cottage cheese and egg in a high powered blender or food processory until smooth.  Add protein powder and blend until well combined. 

Spoon filling into prepared crusts and spread the batter to the edges of the cups. Bake in preheated oven 20 minutes until tops of cheesecakes are no longer wet to the touch. They will puff slightly when baked and then fall and wrinkle as they cool. Allow to cool on cookie sheet for 5 minutes, then gently remove from pan and allow to cool on wire rack before transferring to the refrigerator to chill.

Garnish as desired and serve. If you’d like to try it first, check out the salted caramel protein powder sample pack.

Notes: Using a whole egg is recommended since some fat is needed for the nicest cheesecake texture.