Cookies N' Cream Mini Protein Cheesecakes

³ Description

Every now and then you make a recipe that just blows your socks off. This was one of those. Somehow a cleaned up version of cheesecake (without flour, butter, sugar or oil) tasted better than the original!

² Ingredients

•  4 serving (serving = 1/4 cup) Amport Foods Pitted Dates
•  6 serving (serving = 1/4 cup) Trader Joe's Raw Whole Cashews
•  1.25 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  1 tsp Cinnamon
•  21 serving (serving = 1 tsp) XyloSweet Xylitol
•  1/2 cup Nonfat or Fat Free Processed Cream Cheese
•  1/2 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1 serving (serving = 1 egg) Kroger Eggs (Large)
•  16 serving (serving = 1 tbsp) Hershey's Special Dark Chocolate Chips

q Directions

For the crust:
1 cup soaked and pitted dates (I soak mine overnight)
1½ cups raw cashews
¼ tsp vanilla extract
1 tsp cinnamon
Optional: 2 tbsp xylitol (If you like an extra-sweet crust)
For the Filling :
½ cup non-fat or light cream cheese
½ cup non-fat plain greek yogurt
⅓ cup Xylitol
1 large egg
1 tsp vanilla extract
1 cup chocolate chips

Preheat oven to 350 degrees
Line a cupcake pan with silicone or paper liners (silicone works great for the cheesecakes)
Throw your crust ingredients in a food processor and blend well until it reaches a dough-like consistency
Divide crust mixture into 12 cupcake liners and press with the back of a spoon until flat (if you refrigerate for a bit before it it will make it less “sticky” and easier to press)
In the food processor, combine all filling ingredients (including the chocolate chips) and blend well. I like to make sure the chips are broken up a bit.
Pour this mixture into each of your cupcake liners.
Bake for ~20minutes
Let cool for 10 mins and transfer to cooling rack. Let cool completely and then refrigerate until you are ready to serve