One of my favorite parts of cheesecake is the crust, anyone else?  If so, then this cheesecake tart is going to rock your world!  A thick, traditional cheesecake crust that’s butter and oil free, using Cocoa Bar Lemoncello instead (of course), making this cheesecake sinfully sweet, tangy and decadent, but for a fraction of the calories and fat.  With over 10 grams of protein and only 155 calories per slice, feeling the urge and going for the second slice is a breeze macro speaking, and nutritionally exceptional as always.  If you love cheesecake, then I’m certain you will love this! 

Crust Ingredients:

100 grams Kodiak Cakes Buttermilk Pancake Mix

40 grams Lemoncello Spread

50 grams Brown Sugar Alternative 

40 ml unsweetened almond milk

Cream Cheese Tart ingredients:

8 oz low fat cream cheese, at room temperature

225 grams nonfat Greek yogurt

1 egg at room temperature

65 grams erythritol 

3 grams powdered stevia 

1/2 tbsp vanilla extract

2 grams sea salt

Juice 1/2 a lemon

 

 

To make:

Crust: 

Combine all ingredients until crumbly, adding milk last. Press into a parchment paper lined or greased 8×8 round baking pan or dish. Preheat oven to 200 degrees. Once preheated, place crust in oven and increase heat to 350 and bake for 15 minutes. Let cool, then press down. Once completely cooled, the crust is ready to fill.

 

Cheesecake Filling:

Blend all your Cheesecake ingredients in your blender till smooth.  Pour on top of your cooled crust.  Bake at 350 for 40 minutes.  Let cool completely and then refrigerate over night.  Top with fresh or frozen, thawed berries and enjoy!

 

Macros (makes 8 slices-cheesecake tart not including toppings):

155 calories 

12.2c/7.4f/10.3p

Saved in MFP: Macro Minded Monique-Protein Cheesecake Tart

 

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