These key lime pie protein cheesecakes are not only super creamy and delicious, but they are healthy and packed with protein to make it the perfect guilt-free dessert.
Author: Spencer Miller the MacroChef
Serves: 6 cheesecakes
Ingredients
Crust
½ cup walnuts
4 graham cracker sheets
1 tbsp. Melted coconut oil
Filling
2 containers (150g each) vanilla or key lime Greek yogurt*
Preheat oven to 325F. To make crust, add walnuts and graham cracker sheets to a food processor. Pulse until broken up and no large chunks of walnuts, but don’t blend too much that it becomes a flour. Add coconut oil and pulse again until it starts to cling together.
Press crust into the bottom of a 6-spot jumbo muffin pan. Could also do 8-10 spots in a standard sized muffin pan. Bake for 8 minutes, then remove and let cool.
Rinse out food processor from remnants of the crust. Add Greek yogurt, cottage cheese, lime juice/zest, and vanilla extract. Blend until smooth.
Next, add one egg at a time and pulse until combined. Finally, add cheesecake pudding mix and casein protein. Process again until smooth and combined.
Evenly distribute batter on top of the prepared crust. Prepare a water bath using a large baking dish filled about an inch with water. Place in water bath and bake for 25-30 minutes. If you are using the jumbo size muffin tin, will need closer to 30 minutes. With the regular size, may need only 25 minutes or slightly less.
Notes
*Most groceries sell key lime Greek yogurt containers in the dairy section. Vanilla is fine if you can’t find it. Just use a little extra lemon juice and zest to taste. **Can use key lime, but not necessary if you can’t get one.