Low Calorie Protein Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Crust:1 1/2 graham crackers1/4 cup and 2 tablespoons almond meal1 tablespoon unsweetened almond milk Cheesecake:4 ounces fat-free cream cheese, softened3 ounces low-fat cottage cheese, blended3 ounces non-fat plain Greek yogurt1 teaspoon unsweetened applesauce1 teaspoon sweetener1 teaspoon corn starch1/2 teaspoon vanilla extract1 Eggland's Best egg (large) room temperature1/3 cup Eggland's Best 100% Liquid Egg Whites1 scoop vanilla protein powder2 cups blueberries
Preheat oven to 325 degrees. Place ten muffin tin liners in a muffin tin.
Combine almond meal and graham crackers using a blender or food processor.
In a small bowl, add almond milk to mix, slowly. The mix should not be wet, but crumbly instead.
Portion mixture into the muffin cups and place into oven. Bake 10 minutes.
Use a hand mixer to combine Greek yogurt, cream cheese, and cottage cheese.
Add the rest of the ingredients individually, while mixing at low speed. Each ingredient should be fully mixed in before adding the next one.
Remove crusts from oven and lower oven temperature to 300 degrees. Add cheesecake mixture to muffin tin and return to oven. Bake 30 minutes.
Once complete , allow the tin to cool 15 minutes before moving to refrigerator.
Leave for two hours, and then top with blueberries, whipped cream, or other desired toppings.
Serving Size: 10 servings
Combine almond meal and graham crackers using a blender or food processor.
In a small bowl, add almond milk to mix, slowly. The mix should not be wet, but crumbly instead.
Portion mixture into the muffin cups and place into oven. Bake 10 minutes.
Use a hand mixer to combine Greek yogurt, cream cheese, and cottage cheese.
Add the rest of the ingredients individually, while mixing at low speed. Each ingredient should be fully mixed in before adding the next one.
Remove crusts from oven and lower oven temperature to 300 degrees. Add cheesecake mixture to muffin tin and return to oven. Bake 30 minutes.
Once complete , allow the tin to cool 15 minutes before moving to refrigerator.
Leave for two hours, and then top with blueberries, whipped cream, or other desired toppings.
Serving Size: 10 servings
Nutritional Info Amount Per Serving
- Calories: 89.7
- Total Fat: 2.2 g
- Cholesterol: 21.0 mg
- Sodium: 187.3 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.4 g
- Protein: 7.5 g
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