Cookies N' Cream Mini Protein Cheesecakes

  • U Serves 12 People
  • P Prep: 00:15
  • P Cook: 00:20
Cookies N' Cream Mini Protein Cheesecakes

Nutritional Facts

per 1 serving size (Recipe makes 12 servings)

Amount Per Serving

Calories 256

Calories from Fat 113

% Daily Values*

Total Fat 12.56


Saturated Fat 5.22


Polyunsaturated Fat 1.01

Monounsaturated Fat 3.54

Cholesterol 16.54


Sodium 75.38


Potassium 117.17

Total Carbohydrate 34.80


Dietary Fiber 3.27


Sugars 20.75

Protein 6.30

Vitamin A 0.92%

Vitamin C 0.25%

Calcium 5.04%

Iron 13.83%

* Nutritional Values are estimated and may vary

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


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

Recipe Provided by @proshapefitness