Protein Cheesecake Bites (Gluten-Free, Delicious)
When I was a kid, I used to really not like cheesecake. Part of me thought cheese… as cake!? Ugh. But then something happened in my 20s when, out of the blue, I became a cheesecake FIEND.
I absolutely adore the stuff – it’s delicious! Creamy, sweet, and you can make it really healthy and have it taste exactly like the real deal. What’s not to love, right? Protein cheesecake is a nutrition-and-food lover’s DREAM.
Which brings me to these little cheesecakes:
I made them with our one-ingredient lecithin-free whey protein powder – it’s milky, smooth, and doesn’t have anything else added in to mess up the texture or taste.
Cheesecakes are actually one of the major reasons I released our whey protein to begin with! Cheesecake and fluff. Because you can’t use those two things with our mixes, you know?
I wrote a little recipe booklet to accompany every tub which contains a bigger (cupcake sized) version of these cheesecakes!!!! As well as a recipe for protein chocolate bars because, hey.
Anyways, make these cheesecakes! They’re fabulous. I love them and so did my little toddler girl! She was walking around with her tiny hands holding one of these little cheesecakes and my heart was all boom boom boom because how CUTE is that, nah? Hehe :-)
1/4 cup ground almonds
2 tbsps crunchy almond butter (I used Barney butter!!!!)
1 tbsp honey
½ pot of quark (125g total)
1 whole egg
1/8 cup of unflavored whey protein (I used ours!)
½ tsp toffee stevia drops
1. In a bowl, mix all your crust ingredients together until you get a delicious dough! Press this dough into 12 little balls and then press these balls into 12 mini muffin cups (the ones they sell at the store for truffles). Set aside.
2. To make your filling, whisk the quark, egg, whey and sweetener in a bowl until you get a smooth batter. Pour this into your cups (bear in mind: you might have some of the batter left over! You can either let go of it or bake it inside more little cups to create crust-less mini protein cheesecakes!)
3. Bake for 7-10 minutes at 320F (160C). They’ll feel uncooked in the center which is totally fine – you do NOT want them to brown on top or cook though.
4. Let the cheesecakes cool completely before eating!
OPTIONAL: To make them seasonal and turn them into cute little protein Santa hats, add a chopped strawberry on top of your little bites!
Macros per cheesecake, out of 12: 47kcals, 3g protein, 2g carbs, 3g fat.