Cookies and Cream No Bake Protein Cheesecake

Cookies and Cream No Bake Protein Cheesecake


For Crust:

10 Murry's brand Sugar Free Chocolate Sandwich cookies

14 grams light butter

For the Cheesecake:

8 oz fat free cream cheese

85 grams nonfat greek yogurt

62 grams PEScience Gourmet Vanilla Select Protein powder

55 grams powdered Swerve

14 grams Sugar Free Fat Free white chocolate pudding mix

5 more Murry's Sugar Free Chocolate Sandwich cookies, crushed


1. Blend cookies with butter in a blender. Press into muffin tins lined with cupcake wrappers. Bake at 350 degrees F for 10 mins.

2. In a food processor, blend cream cheese with Greek Yogurt. Add protein, swerve, and pudding mix until smooth, stopping several times to scrape down the sides.

3. Add half of the crushed cookies and blend again.

4. Fill muffin cups with cheesecake mixture and top with remaining crushed cookies.

5. Freeze at least 30 mins before eating. Store in freezer and allow to that 5-10 minutes before eating.

Nutrition Facts: Serves 6

Macros for 1 cheesecake

132 calories | 2g F | 14g C | 14g P

Recipe by: @sweetandspicymacros