Calories per serve 206
200g butternut biscuits
40g butter, melted
2 cups low-fat Greek Yoghurt
250g low-fat cream cheese
1/2 cup granulated sweetener
Zest of 2 lemons, juice of one
1 tsp vanilla essence
Pre-heat oven to 180 degrees Celsius and line a small baking tray with greaseproof paper.
Place the butternut biscuits and butter into a food processor and blitz until a fine crumb forms. Press into the tin and place into the fridge.
Add the yoghurt, cream cheese and sweetener into a large bowl and whisk until smooth then add in the protein powder, eggs, lemon zest, lemon juice and vanilla and whisk again until fully combined.
Pour your cheesecake mixture into the tray then place into the oven for 35-40 minutes or until the cheesecake has a slight wobble to it.
Turn off the oven and leave the cake inside to cool with the door ajar.
Once cooled, place the cheesecake into the fridge for a further 2 hours before slicing into 12 squares. Enjoy!