Ingredients 

1 1/2 oz (42 grams) graham crackers
1/4c + 2 TB (45 grams) almond meal
1-2 TB unsweetened almond milk

for the cheesecake:
4 oz fat free cream cheese, softened
3 oz low fat cottage cheese, blended
3 oz nonfat plain chobani greek yogurt
1 T unsweetened applesauce
1 T xylitol (or equivalent sweetener of choice)
1 T corn starch
1/2 T vanilla bean paste (or extract)
1 egg at room temperature
2 egg whites OR 6 T liquid egg whites at room temperature
1 serving vanilla whey protein powder (yield ~20g protein)


optional toppings:


whipped cream.
fresh or canned fruit.
Method

1. line a muffin tin with 10 liners and preheat oven to 325° F.
2. in a food processor, blender, chopper, or with your fist, combine graham crackers and almond meal.
3. place mixture into small bowl and add almond milk, a bit at a time, until it is slightly crumbly but not too wet.
4. evenly distribute the mixture into the 10 muffin cups and press down with a small jar or your thumb.
5. bake for 10 minutes.
6. meanwhile, combine cream cheese, cottage cheese, and greek yogurt in a stand mixer or with a hand mixer. mix for at least one minute, until combined. i blend my cottage cheese in a magic bullet.
7. while mixing on low speed, add each ingredient one at a time, allowing each ingredient to mix in before adding the next.
8. reduce oven heat to 300° F and distribute cheesecake mixture evenly among the ten baked crusts.
9. bake for 30 minutes.
10. remove from oven and let cool for 15 minutes.
11. transfer cheesecakes to refrigerator. refrigerate for at least two hours.
12. serve with toppings of choice.

Total calories:100