Macros Per Serving:
You can NOT escape the Pumpkin Spice! From lattes to cookies, cereal and candles – it’s EVERYWHERE. This week, I thought I would share with you this simple No-Pumpkin Cheesecake. Preparing the filling in the blender ensures a smooth finish and minimizes clean-up! Be sure to post a picture of your No-Bake Pumpkin Spice Cheesecake and use the hashtags #theflexzone and #jadablitz
1 – 9″ Graham Cracker Ready to Fill Crust
1- Box (32g) Sugar-Free Fat-Free Cheesecake Jell-O Pudding Mix
227g 0% Fat Plain Greek Yogurt
150g Fat-Free Cream Cheese
1 tsp. Pumpkin Pie Spice
1 tsp. Vanilla Extract
40g Vanilla Whey Protein (such as Quest Vanilla Milkshake)
3/4 Cup Skim Milk (such as Fairlife)
Using a blender, combine Milk & Whey Protein and blend until smooth.
Add the remaining ingredients into the blender and blend until fully combined and smooth. You may need pause once or twice to scrape the inside of the blender with a spatula.
Add the filling to the Graham Cracker Crust – be sure to get every last drop!
Cover and chill for at least 2 hours.