Description
Protein packed peanut butter flavored mini protein cheesecakes filled with blueberries and topped with peanut butter drizzle. The perfect healthy treat when you are craving cheesecake.
Scale
Ingredients
Crust
- 1 cup (80g) oats
- 1/3 cup (47g) almonds
- 1/3 cup (47g) chopped walnuts
- 1/4 cup (56g) natural applesauce
Filling
- 1 brick (8oz/224g) 1/3 fat cream cheese
- 1 cup (227g) nonfat plain Greek yogurt
- 2 whole eggs
- 1 scoop (34g) Musclepharm vanilla combat protein powder
- 1/4 cup + 3 tbsp. granulated stevia in the raw
- 1/4 cup (24g) peanut flour
- 1 tsp. vanilla extract
- 2 tbsp. (28g) Reese’s peanut butter chips
- 1/3 cup (50g) frozen blueberries
- 2 tbsp. (12g) peanut flour
- 1 tbsp. granulated stevia
Instructions
- Preheat oven to 300F. Make crust by placing oats, almonds and walnuts in a food processor. Process until fine and crumbly. Add applesauce and process again until it starts to clump and stick together.
- Spray 12 silicone muffin liners with cooking spray. Take about 2 tbsp. of crust mixture and put it into each of muffin liner. Bake for 8 minutes.
- Clean food processor out. Add cream cheese, Greek yogurt, and eggs. Blend until creamy and there is no chunks of cream cheese. Add protein powder, stevia, vanilla extract, and 1/4 cup peanut flour. Blend again until smooth. Add peanut butter chips and blueberries. Fold into batter.
- Let crust completely cool then pour batter evenly into each of the 12 muffin molds. Bake for about 25 minutes. Take out of oven and let completely cool for about an hour. Then refrigerate for 3-4 hours to let cheesecake set.
- One cheesecake has set, mix peanut flour with stevia and water until a peanut butter conaistency. Put into a plastic bag. Cut the end off of the plastic bag and pipe a drizzle of peanut butter evenly on to the 12 mini cheesecakes.
- Category: Dessert
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 4
- Fat: 11
- Carbohydrates: 12
- Fiber: 2
- Protein: 10