cheesecake-high protein-no sugar

1-1/2  cups		low fat cottage cheese
1/2  cup		part-skim ricotta cheese
8  ounces		neufchatel cheese, room tempeture
3		eggs
1/2  cup		Stevia Truvia (Crystalline)
1  tablespoon		vanilla extract
2  teaspoons		fresh lemon juice
1/4  teaspoon		salt
1  cup		graham cracker crumbs
2  tablespoons		butter
125  grams		Pecans - Halves

Tip: Click on the ingredient links to learn the nutritional information for all the cheesecake-high protein-no sugar ingredients. The serving size for any ingredient in cheesecake-high protein-no sugar may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

prepare cupcake papers in 14 muffin tins. set aside.

make crust- in food processor, place pecans, melted butter and graham crackers. process until nuts are fine. and press evenly into 14 cupcake papers/tins. set aside.

Preheat oven to 350 degrees

puree cottage cheese. add ricotta, Neufchatel and puree until smooth. Add 1 egg at a time until well blended. Add vanilla, salt and lemon juice. Add stevia a little at a time tasting to check sweetness before adding more. beat thoroughly. do not add more stevia once desired sweetness has been achieved. pour mixture into prepared papers with nut crust.

Bake for 15 to 20 minutes or until set. Allow to cool in refrigerator for 24 hours before serving. serve with fresh fruit.