Peanut Butter Cup Mini Cheesecakes
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Serves
| 12 |
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Prep time
| 5 minutes |
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Cook time
| 20 minutes |
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Total time
| 25 minutes |
Ingredients
- 12oz fat free cream cheese (softened)
- 12oz 0% Greek yogurt
- 1/3 cup baking stevia or sweetener of choice
- 2 Large whole eggs
- 1/4 cup Chocolate Caramel MuscleEgg egg whites
- 2 teaspoons vanilla extract
- 2 scoops PEScience Peanut Butter Cup protein
- 4 tablespoons Chocolate Peanut Butter (or plain peanut butter)
- 4 tablespoons mini chocolate chips
Optional
Directions
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Step 1
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| Preheat oven to 325 degrees. Coat a cupcake/muffin pan (12) with non stick spray and place optional Oreos on the bottoms on the pan. |
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Step 2
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| In a large bowl or in a stand mixer fitted with the whisk attachment, whip cream cheese, Greek yogurt, extracts and stevia for 1-2 minutes until there are no lumps. With mixer on low, add eggs one at a time, and then egg whites. Beat for 1 minute. Slowly add protein powder and beat until completely smooth. |
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Step 3
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| Divide and pour mixture over each of the Oreos or directly into the pan. Fill as close to the top of each pan as you can without spilling over (these will not rise). |
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Step 4
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| Drizzle 1-2 teaspoons of peanut butter on top of cheesecake and swirl with a knife or fork. Add mini chocolate chips if desired. |
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Step 5
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| Bake for 18-20 minutes. Do NOT over bake. Cheesecakes will be firm on the outside edges but appear slightly unset in the middle. Remove from oven and let cool completely. They are best served the next day after being refrigerated/cooled over night. |
Note
NUTRITIONAL INFORMATION (makes 12 mini cheesecakes): calories- 127, fat- 4 grams, carbs- 11 grams, protein- 11 grams (per mini cheesecake WITH optional Oreo cookie base)
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