Whey Protein Cheesecake Delight

1.In a large mixing bowl, combine the softened cream cheese and erythritol. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.

2.Add the whey protein powder, sugar-free cheesecake pudding mix, almond milk, vanilla extract, and lemon juice to the cream cheese mixture. Beat until well combined and smooth, about 2-3 minutes.

3.Gently fold in the sugar-free Cool Whip until fully incorporated, being careful not to deflate the mixture.

4.If using, prepare a crust by mixing the crushed graham crackers with a tablespoon of melted butter and pressing it into the bottom of a 9-inch pie dish or springform pan. If not using a crust, simply pour the cheesecake filling directly into the dish.

5.Pour the cheesecake filling over the crust (or directly into the dish) and smooth the top with a spatula.

6.Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, refrigerate overnight.

7.Once set, slice and serve chilled. Garnish with additional Cool Whip or fresh berries if desired.