1 1/4 cup plain non-fat Greek yogurt, divided (250 g)
1 package fat-free cream cheese, divided (226 g)
1/4 cup unsweetened almond milk (60 ml)
1 1/2 teaspoon vanilla extract*
1/2 envelope unflavored gelatin (3 g)
1/4 teaspoon salt
4-6 packets powdered stevia
Preheat oven to 350°F. Add all ingredients to a blender, reserving approximately 1/4 cup of Greek yogurt, 1/5 block of cream cheese, and 1-2 packets of stevia, and blend until smooth. Pour blended mixture into three small baking dishes or mini mason jars that have been lightly sprayed with oil. Bake for 15-20 minutes until cheesecake is beginning to firm but still seems slightly gooey in the middle. When the cheesecakes are done baking, turn off the oven and allow the cheesecakes to cool with the oven. The cheesecakes should continue to firm during this time. For the topping, blend the reserved Greek yogurt, cream cheese and stevia together. Refrigerate this blended mixture until the cheesecakes are completely cooled. Divide the topping evenly among the cheesecakes. Refrigerate until ready to serve.
Nutrition Facts (3 servings):
Fat: 0 g
Carbs: 14 g
Protein: 20 g
*Other flavors of extracts work, as well. You might consider maple or coconut! Just use the same amount as the extract in the recipe.