IsoJect Chocolate Chip Cheesecake
Check out this mini IsoJect Chocolate Chip Cheesecake! This cheesecake isn't just tasty, it has great presentation - soooo cute! Freeze a few of these little guys ahead of time and you can enjoy this creamy treat in it's cute mini crust any time, anywhere! By the way, you'll love the mini macros, too. This recipe was created by one of our very own Evogen Ambassadors, Sheyla Culligan. Thanks girl!
Macros: 228 calories 23c/8f/18p
½ scoop Chocolate IsoJect Protein 2 tbsp. Fat Free Cream Cheese 2 tbsp. Unsweetened Vanilla Flaxseed Milk 1 Keebler Ready Mini Crust 2 tbsp. Cool Whip 1 packet of Stevia 30 Dark Chocolate No-Sugar-Added Stevia Chips (the brand we used was Lilly's)
1. Set the mini crust, cool whip, and a few chocolate chips to the side (for topping later). Mix all of ingredients together in a medium size bowl. Once the ingredients are fully mixed with no lumps, put it in the freezer for an hour.
2. In the meantime, preheat the oven to 375 degrees. Once the oven has heated, bake the mini crust for 5 minutes, then remove from the oven to cool.
3. After the hour is up, take the mixture out of the freezer. Pour mixture inside the mini crust and top with cool whip, chocolate chips and a little bit of cinnamon. Ta da!