Mini Protein Cheesecakes Recipe
Introduction
Have you been following an impeccable diet plus workout routine and having sugar cravings? We’ve all been there! And although a cheat meal here and there won’t do any harm, you can’t start gorging on desserts every day. So what to do?
We have the perfect solution for you! Next time you’re having dessert pangs, try this easy-to-make Mini Protein Cheesecakes Recipe. With a few healthy tweaks, these mini protein cheesecakes become considerably low on sugar and fat content. They also provide an impressive dose of protein per piece!
Any day better than regular cheesecakes, these low-fat, high-protein cheesecakes are creamy, tasty, and diet-friendly. We assure you, once you try this Mini Protein Cheesecakes Recipe, you’ll never regret giving in to your sugar cravings again.
Let’s get started!
Ingredients
Prep time – 30-45 minutes
Yields – 8 mini protein cheesecakes
- 2-3 Protein Bars (for the base)
- 200 grams light cream cheese
- 150 grams Greek Yoghurt (with 0% of fat)
- 2-3 egg whites
- 2 full scoops of Whey Protein (Vanilla flavored)
- 4-5 drops of Vanilla Extract (or any preferred flavoring substance)
- 1 Tablespoon Honey
- Muffin Molds
For the topping
- 50 grams strawberries
- 50 grams raspberries
- 2 Tablespoons Chocolate Protein Spread
Instructions
1) Pre-heat your oven to about 160 degrees Celsius or 320 degrees Fahrenheit.
2) Break the protein bars into four pieces and flatten them. When they are roughly shaped according to preference, put them in muffin molds.
3) Put the muffin molds with the protein bar pieces onto a baking tray. Bake for 3-5 minutes to soften the bars.
4) Take out the tray from the oven and spread the softened protein bar against the bottom of the mold using a spoon. Let the molds cool for a few minutes before putting them in the freezer. Allow them to freeze for 10 minutes.
5) To get the right consistency for the filling, use an electric hand whisk. Blend the Greek Yoghurt, light cream cheese, whey protein powder, Vanilla Extract, honey, and egg whites. Whisk for about 5 minutes or until the mixture turns fluffy with firm peaks.
6) Reduce oven temperature to 290 degrees Fahrenheit (ca. 143 degrees Celsius).
7) Bring out the muffin molds from the freezer. The protein bars should have turned firm. Pour 3-4 spoons of cream cheese filling into each mold. Smoothen out the tops and tap gently to set.
8) Bake the mini protein cheesecakes at the lowered temperature for about 15-20 minutes or until done. The center should be soft and jelly-like. Cool the cheesecakes on a wire rack and remove them from molds.
9) Before serving, spread Chocolate Protein Spread over each mini cheesecake. Garnish with strawberries and raspberries. You can also use dry fruits, blueberries, or cranberries.
10) Serve chilled. Bon Appetit!
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