Serves 2
Directions
- 1Add the low-fat cottage cheese, nonfat Greek yogurt, cheesecake pudding mix, monkfruit sweetener, vanilla extract, ground cinnamon, and salt to a blender and blend until completely smooth.
- 2Transfer the mixture to a container and fold in 1 cup of the crushed Cinnamon Toast Crunch.
- 3Sprinkle the remaining ½ cup of Cinnamon Toast Crunch on top as a garnish.
- 4Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow the texture to set into a thick, cake-like consistency.
Ingredients
- 2 cups Low-fat Cottage Cheese
- 2 tbsp Nonfat Greek Yogurt
- 1.5 tbsp Cheesecake Pudding Mix
- 2 tbsp Monkfruit Sweetener
- 1.5 cups Cinnamon Toast Crunch
- Salt
- ground cinnamon
- vanilla extract
Equipment
blendercontainer
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert