Decadent High-Protein Mini Cheesecakes

Introduction

Indulging in a delicious dessert while staying on track with your nutritional goals is entirely possible with these high-protein mini cheesecakes. Perfect for a post-workout treat or a guilt-free dessert, these cheesecakes come in two delightful variations: rich chocolate and zesty lemon with sliced strawberries. Both variations are easy to prepare and offer a nutritious balance of protein, carbs, and fats. Let's dive into the recipes! The almond flour crust makes this recipe gluten-free, but feel free to use a graham cracker if you want!

Ingredients

For the Cheesecake Filling:

Chocolate Variation:

• 1 cup nonfat Greek plain yogurt

• 1 cup 2% cottage cheese

• 1/4 cup powdered Swerve/stevia or monk fruit

• 1 to 2 tsp cocoa powder

Lemon Variation:

• 1 cup nonfat Greek yogurt

• 1 cup 2% cottage cheese

• 1/4 cup confectioners stevia/monk fruit/erythritol (adjust to taste)

• Juice of 1 lemon

• Zest of 1 lemon

• 2 tsp vanilla extract

For the Crust (Note you can use 1 crushed graham cracker instead):

• 1/2 cup almond flour (lightly toasted until golden brown)

• 2 tbsp melted butter

• 1 to 2 tsp cinnamon

• 1/4 cup stevia/monk fruit

• Pinch of salt

Instructions

Preparing the Crust:

1. Toast Almond Flour: Preheat your oven to 350°F (175°C). Spread the almond flour evenly on a baking sheet and toast it until it turns golden brown, usually around 5-7 minutes. Keep an eye on it to prevent burning.

2. Mix Ingredients: In a mixing bowl, combine the toasted almond flour, melted butter, cinnamon, stevia/monk fruit, and a pinch of salt. Mix until well combined and the mixture resembles coarse crumbs.

3. Press Into Molds: Grease the bottom of mini jars/containers. Press the crust mixture firmly into the bottom of each jar/container to form an even layer. Set aside.

Making the Cheesecake Filling:

1. Blend Ingredients: In a blender or food processor, combine the nonfat Greek yogurt, cottage cheese, powdered Swerve/stevia or monk fruit, and cocoa powder for the chocolate variation, or the lemon juice, lemon zest, and vanilla extract for the lemon variation. Blend until smooth and creamy.

2. Taste and Adjust: Taste the mixture and adjust the sweetness or flavor according to your preference by adding more sweetener or flavoring if needed.

3. Fill the Molds: Pour the cheesecake filling over the prepared crusts, dividing it evenly among the jars/containers.

Final Steps:

1. Chill: Place the filled jars in the refrigerator and let them chill for at least 2-3 hours, or until set.

2. Serve: Once the cheesecakes are set, they are ready to eat. Serve chilled. You can garnish them with fresh berries, a sprinkle of cocoa powder, dark chocolate shavings, or a dollop of whipped cream for an extra treat!
   

Serving Size and Nutritional Information

This recipe makes three generous servings. Feel free to adjust the portion sizes to meet your macros.

Nutritional Information with graham cracker (per serving):

• Calories: 126

• Protein: 16g

• Carbohydrates: 10g

Nutritional Information with almond flour crust (per serving):

• Calories: 277 calories

• Protein: 20g

• Carbohydrates: 10g

Conclusion

These high-protein mini cheesecakes are a perfect blend of indulgence and nutrition. Whether you prefer the richness of chocolate or the refreshing taste of lemon with sliced strawberries, these desserts are sure to satisfy your sweet tooth while providing a protein boost. Try them out and enjoy a delicious, guilt-free treat that fits perfectly into your healthy lifestyle

-Kev The Dietitian