Mini High Protein Cheesecakes
Bring these mini high protein cheesecakes to your next summer gathering. They're creamy, lightly sweet and have 6g of protein!
Servings: 18 cheesecakes
Ingredients
- 2 cups crushed digestive cookies or graham crackers
- 4 tablespoon butter melted
- 500 g cottage cheese any fat percentage will work
- 250 g light cream cheese
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 medium lemons both the juice and zest
- Chia jam for topping
Instructions
- Preheat the oven to 325F. Line your muffin tins with muffin liners.
- In a medium bowl, use a fork to combine digestive cookie crumbs and melted butter. Once combined press about 2 tablespoon of crumbs into the bottom of each muffin liner. Place in the fridge to harden while you make the cheesecake filling.
- In a food processor or high powered blender combine cottage cheese, cream cheese, eggs, sugar, vanilla extract, lemon juice and lemon zest. Blend until smooth (about 3 minutes).
- Pour about ⅓ cup of cheesecake filling on top of the cookie base and bake for 45 minutes or until cheesecakes are set. The cheesecakes should not jiggle or look wet.
- Once cool, top with a dollop of chia jam and enjoy!
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Calories: 150kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 213mg | Potassium: 104mg | Fiber: 1g | Sugar: 10g | Vitamin A: 223IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg
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