PRO Blueberry Muffin Cheesecake– Core Nutritionals

Using our newest PRO flavor release - Blueberry Muffin - we've created a tasty little cheesecake full of flavor and fresh blueberries while packing it full of 16g of protein per muffin, making it the perfect healthy dessert.

Ingredients - Crust:

3 sheets (45g) graham crackers, crushed
2 T. (28g) light butter, melted

Ingredients - Filling:

4 oz.(112g) fat free cream cheese, softened
50g non-fat vanilla greek yogurt
2 T. no calorie sweetener
1egg white(about 30g if using liquid egg whites)
1/2 tsp.vanilla extract dash of salt
1 scoop (33g) Core Nutritionals PRO blueberry muffin
1/4 cup (45g) fresh blueberries

Directions:

Preheat oven to 325°F.
In a food processor, crush graham crackers until they are fine crumbs. (Alternatively, place crumbs in a zip lock bag and crush with a rolling pin). Melt butter in microwave on 30 second bursts at 50% power. Mix crumbs and butter until crumbly.
Lightly spray 4 muffin tins with non-stick spray. Measure out 18g crumbs and press into the bottom of muffin tins, using the bottom of a glass to press into tins. Continue until all four tins have crust. Place tin in the refrigerator while you make the filling.
In a small mixing bowl, combine softened greek yogurt and greek yogurt until smooth. Stir in no calorie sweetener. Add liquid ingredients -egg white and vanilla extract. Stir in salt and protein powder until no lumps remain. Fold in blueberries.
Spoon out 67g batter and place in each of the four muffin tins on top of the crust.
Smooth out the tops. Bake for 10-12 minutes until set and edges are lightly brown. Cooling pan and carefully using a knife to run around the edges to release cheesecakes. Cool on wire rack then place in refrigerator for up to 3 days