Lite Protein Cheesecake

Ingredients:

Clean “graham cracker” crust:

• 20 Medjool Dates (the choice or fancy dates work best for this recipe)
• 2/3 cup of pecans
• 1 Tbsp coconut oil
• 1 tsp cinnamon
• 1/8 tsp sea salt

Pie filling:

• 1 and 1/2 cups of Siggie’s non-fat Plain Skyr (you can find this in the yogurt aisle)
• 1 cup of full-fat grass-fed cream cheese
• 1 cup of non-caloric sweetener of choice (Allulose or Swerve work best; you can also substitute for coconut sugar or 2/3c of maple syrup).
• 1/2 Tbsp of lemon juice
• 2 tsp of vanilla extract
• 1/4 tsp sea salt
• 1 Tbsp of arrowroot powder

Directions:

1. Preheat oven to 350.
2. Combine all crust ingredients in a food processor and blend until finely crumbled. The mixture will form a solid when pressed. Place in the bottom of a deep pie pan and press firmly along the edges and bottom
3. Ad all pie filling to a food processor and blend until smooth, or use an emulsion blender. Add to pan atop the crust.
4. Bake for 35-40 min until edges are slightly browned. Remove and allow to cool for 1 hour before placing in the fridge. Best when allowed to sit in the fridge overnight.