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Cherry Protein Cheesecake Cups

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 cheesecakes
Calories: 81kcal

Ingredients

  • 1/3 cup fat free cottage cheese
  • 2/3 cup Dannon Light and Fit non-fat vanilla Greek yogurt
  • 1 scoop Cellucor Whipped Vanilla whey protein
  • 1 egg white
  • 3 tbsp pecan halves
  • 2 tsp coconut flour
  • 2 tsp unsweetened vanilla almond milk
  • 1/4 tsp vanilla extract
  • 1/2 cup cherries pitted and chopped
  • 3 packets Truvia
  • 1/2 tbsp water

Instructions

  • Preheat oven to 325 degrees.
  • In a food processor or NutriBullet, mill the pecan halves with the coconut flour. Mix in vanilla extract and almond milk. Divide into 6 silicone baking cups and press into bottom to form crust. Set aside.
  • In a food processor or Nutribullet, blend cottage cheese and egg white until smooth. Mix in Greek yogurt, protein powder and 2 packets of Truvia until smooth. Pour evenly into baking cups, leaving about 1/4 inch space at the top of the cups.
  • Place cheesecake cups into larger baking dish and fill dish with water until almost even with the top of the cheesecake filling. Bake at 325 degrees for 20-23 minutes or until centers of cheesecake are still a little jiggly (like Jello).
  • Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least an hour before serving.
  • In a small saucepan, bring cherries, water and 1 packet Truvia to a boil over medium-high heat. Lower heat and continue to simmer for 15-20 minutes, or until the cherries are tender and the liquid has thickened. Allow to cool and add on top of cheesecakes before serving.

Nutrition

Calories: 81kcal | Carbohydrates: 5g | Protein: 9g | Fat: 3g | Cholesterol: 8mg | Sodium: 76mg | Fiber: 1g | Sugar: 4g