It's so freakin' delicious you will have to scream unintelligibly to define it. And the best part? You can eat this delicious pleasure daily and still have a delishass.
I rarely cheat with junk food because I mastered the art of making my healthy food taste like cheat food. Keep reading!
Serving Size: Entire Cheesecake
Protein: 18.1 grams
Carbs: 20.7 grams
Fat: 8.9 grams
3 TBSP of GG Bran Scandinavian Fibre Sprinkles
1 TBSP Daiya Dairy Free Cream Cheese Style Spread
3/4 scoop of BSN SYntha-6 Whey (Peanut Butter Cookie Flavour)
4 TBSP Unsweetened Vanilla Almond Milk
Place plastic wrap into a small dish (it can be glass or tupperware; square, round or rectangular).
Add the GG Bran Scandinavian Fibre Sprinkles (Note: these are not gluten-free) to the dish to create the "pseudo graham cracker crust". You could also use smashed up All-Bran or Fibre-1 Cereal.
Mix by hand in a separate bowl (I used a magic bullet) to blend the Daiya Cream Cheese, BSN Syntha-6 Whey, Almond Milk and optional sweetener such as vanilla extract, stevia, erythritol, splenda, lo han guo, etc. I personally don't like mine super sweet, so I didn't add anything.
Add this mixture to the glass dish. Place it in the freezer for an hour.
After removing it from the freezer, pull the plastic wrap/cheesecake out of the dish (see photo). I used a spatula to scoop the cheesecake onto a plate. I placed leftover crumbs lurking in the plastic wrap on top of the cheesecake.
Eat the whole thing and enjoy!
NOTE: You can use other options such as Toffutti Cream Cheese (not soy free) or conventional light cream cheese (not dairy free and not cholesterol free). You could also use low fat cottage cheese.
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