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Mini Protein Cheesecakes

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Deliciously creamy mini protein cheesecakes that are healthy, gluten-free, and packed with flavor.

Ingredients

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  • 2 cups cottage cheese
  • 1 cup Greek yogurt
  • 1/2 cup protein powder
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 cup crushed graham crackers or almond flour (for crust)
  • Cooking spray or paper liners (for baking cups)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Blend the cottage cheese, Greek yogurt, protein powder, honey, vanilla extract, and lemon juice in a blender or food processor until smooth and creamy.
  3. Prepare the crust by mixing crushed graham crackers or almond flour with honey or melted coconut oil in a separate bowl.
  4. Line a muffin tin with paper liners or spray with cooking spray.
  5. Press the crust mixture into the bottom of each muffin cup tightly.
  6. Pour the cheesecake mixture over the crust until each muffin cup is filled.
  7. Bake for 20-25 minutes, or until the cheesecakes are set in the middle but still slightly wiggly.
  8. Cool in the pan then transfer to the fridge and chill for at least 2 hours.
  9. Serve and enjoy your mini protein cheesecakes!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. These cheesecakes also freeze well if wrapped individually.

Nutrition

Find it online: https://cookingwithmayaa.com/mini-protein-cheesecakes-healthy-gluten-free/

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