What if cheesecake wasn’t fattening? Think that would only be a dream? Well, my Mini Protein Cheesecakes are the closest thing to turning that dream into a reality! These mini cheesecakes are such a delicious and satisfying way to curb your sweet tooth with only 13 carbs and a measly 3 grams of fat per cheesecake! What’s more, each cake is packed with 20 grams of protein. For only 160 calories, enjoy and savor every last bite!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
MINI PROTEIN CHEESECAKES
1/2 cup low-fat cottage cheese, blended so it’s smooth
1/4 cup fat-free ricotta cheese
1/2 cup unsweetened low-fat Greek yogurt
1/2 cup egg whites
2 whole eggs
2 tsp. vanilla extract
1 tsp. lemon juice
1/2 cup granulated stevia
3/4 cup vanilla protein powder (a blended whey/casein works best)
2 TB coconut flour
How to Prepare
1. Preheat oven to 300 degrees.
2. Coat a 6-cup muffin tin with non-stick cooking spray. Set aside.
3. Mix the crust ingredients together in a small bowl with a fork until a crumbly mixture is formed. Evenly divide into each of the 6 muffin cups and press down firmly with fingers to form the crusts. Set aside.
4. In a medium mixing bowl, whisk together cottage cheese, ricotta cheese, Greek yogurt, whites, eggs, lemon juice, and granulated stevia until smooth. Slowly whisk in the protein powder and the coconut flour until batter is smooth and lump free.
5. Evenly pour the batter over each of the 6 crusts in the muffin pan. Bake for approximately 30 minutes, or until knife inserted in the center of the cheesecake comes out clean.
6. Remove from oven and let sit for 10 minutes before putting in fridge for at least one hour to set. Enjoy!
OPTIONAL: Put a squirt of fat-free whipped cream and a few berries for decoration (not included in nutrition data)
NOTE: depending upon the protein powder used, your cheesecake might be golden brown and/or have a raised top— this is normal and will only add to the delicious flavor.
100% TASTE, 0% GUILT