1 1/2 cup plain non-fat Greek yogurt (340 g)
1/3 cup firm tofu (135 g)
1 1/2 teaspoon vanilla extract
1/2 tablespoon lemon juice
2 1/2 teaspoon cornstarch
1/4 teaspoon salt
5-10 packets of stevia, to taste

Preheat oven to 350°F. Add all ingredients to a blender and blend until smooth. Pour blended mixture into four small baking dishes, jelly jars, or mini mason jars that have been lightly sprayed with oil. Bake for 20-25 minutes until cheesecake is beginning to firm but still seems slightly gooey. Remove the cheesecakes and cool for one hour. During this time the cheesecake will continue to cook and will become firm. Refrigerate overnight.

Nutrition Facts (4 servings):
100 Calories
Fat: 2 g
Carbs: 10 g
Protein: 11 g

Adapted from Chocolate Covered Katie’s Greek Yogurt Cheesecake.