266 Calories per slice
150g Arnott’s Marie crackers
6 tbsp lite butter
500g low-fat cream cheese
500g high protein plain yoghurt
1/2 cup stevia/monk fruit powder
1/3 cup egg whites (or from 2 eggs)
2 scoops WPI90 French Vanilla
1 2/3 cups frozen raspberries, thawed
Preheat oven to 160/140 degrees Celsius (gas/fan-forced) and line an 7 inch cake pan.
To make the base, place the biscuits and butter into a food processor and whizz until a fine crumb forms. Press evenly into the cake pan then place into the fridge.
For the filling, place the cream cheese and sugar into the bowl of a stand mixer and beat until smooth. Add in the Greek yoghurt, egg whites and protein powder then continue to mix until incorporated.
Gently fold in the raspberries and pour batter onto the base that has been refrigerating.
Place the tin into the oven and cook for 55-65 minutes, the cheesecake should be firm to the touch and wobble in the middle.
Cool the cheesecake in the oven for 2 hours with the door ajar.
Once the cheesecake has cooled, place into the fridge and allow to set for at least 4 hours before slicing.
Top with extra raspberries and enjoy!