Scoopable Cookie Butter Cheesecake

Ingredients

• 3 cup 0% fat-free Greek yogurt
• 1.5 scoop protein powder (The creator used PEScience; scoop weight not stated.)
• 1 tbsp sugar-free cheesecake pudding mix (Jell-O brand.)
• 0.25 cup monk fruit
• 1 lemon juice (Juice of 1 lemon.)
• 0.333 cup high-protein cookie butter (Recipe not included; creator refers to a separate post.)
• 3 tbsp low-fat Cool Whip (Optional.)
• 2 Biscoff cookies (Optional; crumble on top just before serving. Estimated 2 cookies.)

Steps

1. 1

   Mix together the Greek yogurt, protein powder, sugar-free cheesecake pudding mix, monk fruit, and lemon juice until smooth.

2. 2

   Spoon half of the cheesecake mixture into a deep dish.

3. 3

   Add half of the high-protein cookie butter and swirl it through the cheesecake mixture.

4. 4

   If using, add the low-fat Cool Whip and swirl it into the middle layer.

5. 5

   Add the remaining cheesecake mixture to the dish.

6. 6

   Top with the remaining cookie butter and swirl again.

7. 7

   Refrigerate for at least 1 hour for best results.

8. 8

   If using, crumble the Biscoff cookies over the cheesecake just before serving so they stay crunchy.

9. 9

   Enjoy; the recipe makes 3 servings.

Notes

The high-protein cookie butter recipe is referenced as being in a separate post and is not provided here. Nutrition per serving is stated as approximately 275 calories, 2.5 g fat, 21 g carbohydrates, and 41 g protein; actual totals may vary, especially because the cookie butter recipe and protein powder details are unspecified.

Nutrition per serving

• dessert
• high-protein
• no-bake
• vegetarian
• make-ahead
• chilled
• meal-prep