Mini Protein Cheesecakes
These delightful Mini Protein Cheesecakes are light, creamy, nutritious, and perfect for anyone looking for a guilt-free dessert option that caters to gluten-free diets.
Ingredients
Base ingredients
- 1 cup cottage cheese Use low-fat for a lighter option.
- 1/2 cup Greek yogurt Thicker yogurt is recommended for creaminess.
- 1/4 cup protein powder Choose your favorite flavor.
- 1/4 cup honey or maple syrup Adjust sweetness to taste.
- 1 teaspoon vanilla extract For flavor.
- 1/2 cup almond flour Can substitute with other nut flours.
- 1/4 teaspoon salt Use sea salt for better flavor.
- 1 cup berries Optional topping, use your choice of berries.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a blender, combine the cottage cheese, Greek yogurt, protein powder, honey, and vanilla extract until smooth.
- In a separate bowl, mix almond flour and salt.
- Combine the wet ingredients with the dry ingredients and mix until well incorporated.
- Pour the mixture into mini muffin tins lined with paper liners.
- Bake for 15-20 minutes, or until set in the middle.
- Allow to cool, then refrigerate for at least 2 hours.
- Top with berries before serving if desired.
Notes
Store in an airtight container in the refrigerator for up to a week. Can freeze for up to three months. Thaw in the fridge overnight before serving.