Raspberry Cheesecake Cookies
 

Cheesecake takes a long time to make. Eating more than a slice is generally frowned upon. And you only get to have it on special occasions. This is all BS.

So let's simplify the recipe, strip out a ton of unnecessary fat, keep the flavor, and bake it into cookies that only take a couple minutes to toss together.

Oh, by the way, depending on the cream cheese you use, you can eat half a batch without repercussion.

Ingredients
•1 eight-ounce block of cream cheese (your choice: low fat, fat free, or full fat)
•3 scoops protein chocolate or vanilla powder
•1 heaping cup of frozen raspberries or blueberries

Directions
1.  Preheat oven to 325 degrees Fahrenheit.
2.  Combine the protein powder with the cream cheese. Add the berries and mix.
3.  Line a baking sheet with parchment paper. Scoop out the dough into nine cookies.
4.  Bake for 18-20 minutes.
5.  Err on the side of a shorter bake time. Break one open to see if it's done. Or stab one with a toothpick. If the toothpick comes out clean, you'll know they're done baking.

Tip: Some stores sell a cream cheese that's made with Greek yogurt and contains extra protein and less fat. Use it if you can find it, but regular and fat free work just as well.

Nutrition information: Using fat-free cream cheese, each cookie contains about 59 calories, 4 grams of carbs, 9 grams of protein, and less than 1 gram of fat.