474
Calories
27g
FAT
37g
carbs
19g
protein
Ingredients
4 scoops protein mint chocolate protein
1 box of gluten free thin mints (brand goodie girl)
2tbl light butter melted
2 cups Greek yogurt
16 ounces 1/3 less fat cream cheese- room temperature
1/3 cup swerve sugar
1tsp vanilla
1/2 tsp mint extract
2TBL almond flour
Green food coloring, whip cream, and sprinkles are optional
1 box of gluten free thin mints (brand goodie girl)
2tbl light butter melted
2 cups Greek yogurt
16 ounces 1/3 less fat cream cheese- room temperature
1/3 cup swerve sugar
1tsp vanilla
1/2 tsp mint extract
2TBL almond flour
Green food coloring, whip cream, and sprinkles are optional
Directions
Serving Size: 8
Preheat oven to 350
In a food processor mix together cookies and the butter.
Spray 8inch springform pan with nonstick spray.
Add the cookie mix to the bottom of an 8inch springform pan and press into bottom of pan to make crust.
Blend all other ingredients together, and add green food coloring if you would like it to be more green.
Transfer cheesecake mix to pan on top of the crust mixture.
Bake for 30 minutes, then turn oven off and keep cheesecake in oven for an additional 15 minutes.
Then remove from oven and let cool for 30 minutes on countertop . Then place in fridge for 6 hours before serving. Top with whip cream and sprinkles.
From the kitchen of: Becky Janecek