Vanilla Ice Cream Protein Cheesecake

Vanilla Ice Cream Protein Cheesecake

Ingredients:

• 1 Block of Cream Cheese (Room Temperature)
• 1 Cup of Yogurt/Cottage Cheese
• 2 Whole Eggs (Room Temperature)
• 2 Scoop’s BNB Vanilla Ice Cream Whey Protein
• ½ cup Splenda, Truvia, Stevia
• Touch of Vanilla
• Dash of Salt
• Dash of Milk (I use Almond)

Directions:

• Leave all ingredients out at room temperature; First beat the cream cheese until thick and smooth.
• Combine all Dry ingredients (Whey, Salt, Splenda) into cream cheese and beat slowly into mixture.
• Slowly add in wet (Vanilla, milk, Yogurt, and then add in eggs last one by one and continue to mix on a low setting for a few minutes until blended well.
• Place in a Spring form 6-7” pan (The best for cheesecakes) or use a generic pyrex dish for 45 minutes at 325 degrees, until the middle can be picked with a toothpick and come out clean.

Estimated Macros:

Calories: 650
Protein – 80g
Carbs – 45g
Fat – 15g