Directions
- 1Add all wet ingredients into a small blender.
- 2Blend the wet ingredients on low for only 5-7 seconds.
- 3Pour the blended wet ingredients into a bowl.
- 4Add dry ingredients to the bowl and mix to avoid clumping.
- 5Slowly combine the wet and dry ingredients, folding until mixed but not overmixed.
- 6Add crushed Fruity Pebbles to the batter and fold them in.
- 7Add the batter evenly to four 4-inch springform cheesecake pans.
- 8Tap the pans to even out the batter.
- 9Cover the bottoms of the springform pans with aluminum foil.
- 10Place the covered pans on an oven-safe pan with sides and add warm water to the pan for a water bath, ensuring the water covers half the cheesecake molds.
- 11Bake in the oven at 300 degrees Fahrenheit for 30 minutes.
- 12Once baking is complete, turn off the oven and slightly open the door.
- 13Leave the cheesecakes in the turned-off oven for another 25 minutes.
- 14Let cheesecakes cool at room temperature, then take them out of the molds and add them to the fridge overnight.
- 15Take the cheesecakes out of their pans.
- 16Top each cheesecake with fat-free cool whip.
- 17Sprinkle crushed Fruity Pebbles on top of the cool whip.
- 18Place the cheesecakes in the freezer for 30-60 minutes.
Ingredients
- 240 g Plain Non Fat Greek Yogurt
- 120 g 2% Cottage Cheese
- 120 g Fat Free Cream Cheese
- 1 Large Egg (at room temp)
- 50 g Egg Whites
- 50 g Vanilla Whey/Casein Blend Protein Powder
- 10 g Zero Cal Sweetener
- 14 g Sugar Free/Fat Free Cheesecake Pudding Mix
- 35 g Crushed Fruity Pebbles
- Fat Free Cool Whip
Equipment
Small blenderBowlSpatula4-inch Springform cheesecake pansOven safe panAluminum foilOvenFridgeFreezer
Tips
- Super important to not over blend the wet ingredients, blend on low for only 5-7 seconds to avoid incorporating too much air.
- When combining wet and dry ingredients, mix to avoid clumping and be careful not to overmix to ensure the perfect cheesecake.
- Cover the bottoms of the springform pans with aluminum foil to prevent water from the water bath from getting into the cheesecakes.
- Add warm water to the oven-safe pan for a water bath (bain-marie) to ensure cheesecakes cook evenly and don't fall flat.
- Once baked, slightly open the oven door, turn off the oven, and leave cheesecakes in for another 25 minutes.
- Let cheesecakes cool at room temperature for 30 minutes, then transfer to the fridge in springform pans for 4-6 hours (or overnight) for best results.
- For the topping, add fat-free cool whip and crushed fruity pebbles, then place in the freezer for 30-60 minutes to let the cool whip turn to ice cream.
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