Ingredients:
2 tbsp Vanilla Extract
3 Eggs
1 Box Instant Sugar-Free Cheesecake Pudding Mix (unmade)
3 Cups Fat-Free Greek Yogurt
1/4 Cup Splenda
Instructions:
Preheat the Oven:
Preheat your oven to 350 degrees F.
Mix Wet Ingredients:
In a large mixing bowl or stand mixer, combine eggs, Splenda, vanilla, and yogurt until fully blended.
Add Pudding Mix:
Gradually add the dry cheesecake pudding mix into the wet ingredients, ensuring thorough blending. Avoid adding it all at once to prevent lumps.
Prepare the Pan:
Grease a 7-inch push or springform cheesecake pan. You can also use a greased piece of parchment paper at the bottom of the pan to prevent sticking.
Pour the Mixture:
Pour the cheesecake mixture into the greased pan.
Bake:
Bake in the center of the preheated oven for 40 minutes. The cheesecake should be slightly golden and just starting to crack on the surface. The center will still be slightly jiggly.
Cool:
Allow the cheesecake to cool to room temperature.
Chill:
Cover the cheesecake and store it in the fridge until fully chilled before serving.
