Mini Protein Cheesecakes With Raspberry Sauce

Hey you! I am beyond excited to share this recipe with you 'Mini Healthy Protein Cheesecakes with a 2 Ingredient Raspberry Sauce'. It was a long time coming. 

Ingredients

Crust:

•¼ cup oat flour

•¼ cup almond meal

•1 tablespoons + 1 teaspoon coconut oil, melted

•1 tablespoon brown sugar

•¼ teaspoon cinnamon

•¼ teaspoon salt

Filling:

•4 oz. ⅓ % less fat cream cheese, softened to room temperature

•½ cup low-fat (1%) cottage cheese with some liquid, room temperature

•2 egg whites, room temperature

•1 tablespoon all purpose flour

•½ tablespoon lemon juice

•2 ½ teaspoons stevia

•1 teaspoon pure vanilla extract

Topping:

•½ cup frozen raspberries

•stevia, to taste

Instructions

►Preheat oven to 350 degrees F. Place 6 cupcake liners in a standard size muffin tin.

►Add all crust ingredients to a food processor or bowl and mix until combined.

►Add 1 heaping tablespoon to each muffin liner and press crust into the liners with the bottom of a cup.

►Bake for 8 minutes. Remove and allow to cool as you prepare the filling.

►Add cream cheese to a food processor and process until smooth. Next, add cottage cheese and egg whites, and process until mixture is completely smooth and creamy. Finally, add flour, lemon juice, stevia, and vanilla extract and process for another full minute.

►Pour the filling on top of each crust until nearly full.

►Place an oven safe cup or bowl filled with about ½ cup water in the oven with the muffin tin and bake for 15-20 minutes (the centers will still be slightly jiggly, which you want because they will set as they cool). Don’t let the cheesecakes brown. The top of the cheesecakes will have risen and they will fall as they cool.

►When done, turn off the oven, prop it open and leave the cheesecakes for another five minutes.

►Allow the cheesecakes to cool completely at room temperature before placing in the refrigerator to cool for at least two hours. Don’t skip the cooling steps.

►Before serving, microwave raspberries until warm and mash them with stevia. Top each cheesecake with raspberry compote and leftover uncooked crust mixture.

Notes

*Make sure to read through the post for some tips on how to cook these if you need more info. 

*Nutrition information does not include toppings.

Nutrition Info

Serving size: 1 mini cheesecake w/o topping 

Calories: 158 

Fat: 10.2 g 

Carbohydrates: 9.9 g 

Sugar: 3.9 g 

Fiber: 1 g 

Protein: 6.9 g

Author: 24 Carrot Life

Cuisine: Gluten Free, Protein

Serves: 6

This recipe was adapted from :24carrotlife