Wow…this easy to make treat was ULTIMATELY satisfying. It was so great that Steven and I ate it all in one day…one day – Yikes. Although I don’t recommend eating it all in one day, it does make a great off season or lean gain diet “splurge.” Sorry precontest dieters, although it is very reasonable in calories, because of the Light Cream Cheese, this dessert will have to wait until show night.

Rachel Wade

Ingredients
1 – Package Sugar Free / Fat Free Instant Jell-O pudding mix (white chocolate flavor)
1 – 8 oz package of Light Cream Cheese
6 – Scoops Chocolate Ultimate Muscle Protein
2 ¼ cup water
½ cup Heavy Whipping Cream
*For Crust, use Lana’s awesome Ultra Size crust below

Utensils/Appliances Needed:
Hand Mixer
Large Bowl
Spatula

Directions:
First mix the water, Heavy Cream, and Jell-O pudding mix together in a bowl using a hand mixer. After this is quickly blended then add the package of Cream Cheese and blend until smooth. Next add the UMP a scoop at a time. Once you have added all the scoops of UMP and the mixture is evenly blended into a thick creamy texture it’s ready. Simply use your spatula to dispense all the mixture into your piecrust.
Place in the Fridge for at least 15 minutes (overnight works even better) and your cheesecake will be set and ready to eat! You can garnish with a TBS of Cool Whip.


*Ultra Size Pie Crust

3 scoops of Vanilla Ultra Size, 1 tsp of safflower oil and water for consistency. Mix and spread evenly in pie pan with fingers. Bake for about 5 minutes at 350 degrees. Let it cool. Fill with cheesecake.

cant wait to give this one a try! i am a cheesecake-a-holic!

What is the proper amount of water to use when making the ultra size pie crust? It's alittle vague. Does it matter whether I use the chocolate instead of the vanilla? What is the texture like so I know if I added the right amount of water? Should I use a greased pie pan 0r non-stick spray?

I made this recipe last night and had a small piece this morning after my workout,it's fantastic! My husband also loves it.

Thanks for the "keeper" recipe!

Patricia

Wow, this is an oldie on the board that has been brought back. Glad you liked it!

Yum. Just make sure not to eat too much

Hope this helps for those of you who are counting calories. I entered the ingredients in a program and this is what an entire cheesecake equals. Divide the numbers as needed...

Light Cream Cheese Fat Free Cream Cheese
Calories: 2170 1778
Protein 197 grams 206
Fat: 138 grams 87
Carbs: 50 grams 55
Sugars: 6 grams 4

HOLY MOLY!! This I gotta try.

I don't have any UMP, but have some US - think that will work as a replacement - consistency's about the same, yea?

This sounds amazing I think I am going to make one this weekend. It may not be gone in one day, but I am sure it will last no longer than two days. LOL

I made this again this week but as I was putting it together I noticed I only had UMP in cookies & Cream at home, the choc. flavor was at work in my kitchen there. I used the Cookies & Cream instead and it is delicious. Everything else I did as the recipe other that I used FF Cream Cheese and I reduced the water to 2 cups. I also added some splenda to make it sweeter, not sure how much and I swirled in some instant coffee.

Cookie Dough Cheesecake!!!!!!!!!!!!! VERY GOOD!
It taste just like cookie dough