Blueberry Cheesecake

Ingredients

• Eggs

  Large - Meijer

  2 egg or 114g

• Creamy Peanut Butter

  Jif

  1 tbsp or 16g

• 100% Whey Protein

  Vanilla - EAS

  1 ½ scoops or 33g

• Blueberries

  Whole - Safeway

  ½ cup or 101g

• Vanilla Extract

  Pure - Kirkland Signature

  1 tsp or 5g

• Greek Yogurt Nonfat Blueberry

  Trader Joe's

  10 ⅝ oz or 301g

• Fat Free Cream Cheese

  Great Value

  12 oz or 340g

• Sweetener

  Sugar Substitute - Hannaford

  2 oz or 57g

Directions

1. Take out a large bowl, add all of your ingredients aside from your 1/2 Cup Blueberries into it, and then mix everything together. Add in your 1/2 Cup Blueberries and lightly mix those in by hand. Line a 6×2 cake pan with some parchment paper, pour your mix in, and then put it into the oven on 325°F/162°C for 30:00–35:00. After 30:00–35:00 drop your temperature to 200°F/93°C for another 50:00-60:00. Take your cheesecake out, let it cool, wrap it up, and then put it into the fridge overnight (or a couple hours if you can’t wait that long)