This recipe is adapted from the @wwpounddropper Plain Jane Cheesecake. Swipe for the ingredients.
To get started, preheat the oven to 350 degrees and lightly grease a springform pan.
Put the graham cracker sheets in a bag and seal. Crush with a rolling pin until fine crumbs are formed.
In a small bowl, melt the butter. Add the graham cracker crumbs and mix well until all the butter has been absorbed and the crumbs resemble sand.
Distribute evenly into the bottom of the springform pan. Press crumbs down using the bottom of a glass or your hand. You want it to be compact so that it doesn’t crumble. Use a zero-point nonstick spray if you need a bit more moisture (such as Chosen Foods avocado oil spray or I Can’t Believe It’s Not Butter). Place crust in the freezer for an hour to harden.
To prepare the filling, mix the brownie mix, pudding mix, sweetener, vanilla extract, eggs, and Greek yogurt in a bowl. Mix until well combined.
Once the crust has been frozen for an hour, pour the filling on top. Bake for 30 to 35 minutes until just set. Remove the pan from the oven and turn the oven onto broil.
Pour the mini marshmallows onto the top of the pie and distribute evenly. Place under the broiler. Watch it carefully – it’s easy to burn! It only takes a minute or two to get a nice toasted look to the marshmallows.
Remove from the oven and let it cool before covering with plastic wrap and placing in the fridge (don’t remove from the springform pan yet). If you’re impatient like me, you can have a piece right out of the oven and it’s still delicious, but the flavors will continue to improve over 24 hours, so wait until the next day if you can.
My crust got a little soggy, so next time I will try baking it for 10 minutes before adding the filling. I've heard that helps with soggy crust!
When cut 8 ways, each large slice is 5 points. - 18 days ago