Baked Blueberry Protein Cheesecake

Ingredients

• Greek Yogurt, Nonfat • 400g
• Reduced Fat Cream Cheese • 150g
• Vanilla Whey Protein • 40g
• Monk Fruit Sweetener • 15g
• Egg, Whole • 50g (1 large egg)
• Lucky Leaf Blueberry Topping • 288g (use 50g in batter, remainder for topping)
• Vanilla Extract • splash

1. Prepare Light Graham Cracker Crust.
2. Preheat oven to 400°F (or 350°F if using the longer bake time).
3. In a mixing bowl, combine yogurt, cream cheese, protein powder, sweetener, egg, and 50g of blueberry topping. Blend until smooth.
4. Pour the mixture into a baking dish or pan lined with the Light Graham Cracker Crust base.
5. Bake at 400°F for 27 minutes or 350°F for 33 minutes, until set and lightly golden on top.
6. Cool at room temperature, then place in the fridge for at least 1 hour.

Directions for topping

1. Heat the remaining 150g blueberry topping in a small pan.
2. Optional: Mix with a bit of cornstarch and water slurry to thicken if desired.
3. Pour over chilled cheesecake before serving.