• Preheat oven to 150 degrees
  • Mix the Filling ingredients, leave it  in room temperature
  • Blend all the liquid/soft ingredients together
  • Mix dry ingredients together in a separate bowl
  • Combine the wet and dry ingredients
  • Set the cheesecake filling ingredients to the side and start working on the crust
  • Blend up your graham crackers
  • Mix with the coconut oil and almond milk
  • Put parchment paper into a baking dish and plop the crust onto the parchment paper and flatten out with your hands. Pour the cheesecake filling onto the crust
  • Bake the cheesecake for 30 minutes at 150 degrees. Then bake for 45 minutes at 120 degrees
  • Let it cool down overnight in the fridge
  • Cut. Eat. Repeat




  • 3-4 graham cracker sheets
  • 2 tbs melted coconut oil
  • 1 tbs almond milk
  • Optional: fruit topping

Cheesecake Filling

  • 8 oz light cream cheese
  • 12 oz fat free greek yogurt
  • 2 eggs
  • 2 egg whites
  • 2 scoops whey protein
  • 1-3 tbs sweetener of your choice