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Healthier Individual Show Your Love Sugar Cookie Protein Cheesecakes...And A Dash of Cinnamon #lowercarb #healthy #protein #cheesecake #easyrecipe

Healthier Individual “Show Your Love” Sugar Cookie Protein Cheesecakes

Easy single serving sugar cookie protein cheesecakes

Course Dessert
Keyword 10 ingredients or less, almond extract, cookies and cream, cream cheese, easy, graham cracker, healthy dessert, low carb, plain yogurt, protein powder, pumpkin, red food coloring, sugar substitute, Valentines Day, xylitol
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 individual cheesecakes
Author AZ@...And A Dash of Cinnamon

Ingredients

For the Crust

  • 1 sleeve graham crackers  crush gently in package prior to opening
  • 3 T water

For the Cheesecake

  • 8 oz cream cheese room temperature
  • 1 cup pure pumpkin puree
  • 1 cup plain yogurt (can use greek)
  • 1 t almond extract
  • 1/4 cup erythritol (or another sugar sub)
  • ~90-100  g cookies and cream (or vanilla) protein powder (likely 2-3 based on scoop size)
  • red food coloring

Instructions

For the Crust

  1. Grind the graham crackers in your food processor finely

  2. Add the water and then re-process. Stop and scrap at least once down the sides while combining if needed. It should be clumpy.

  3. Line your cupcake pan with liners

  4. Divide out your crust between the liners prior to smushing. This will help make each crust equal

  5. This step is the most tedious. Smush down the crust as tightly as you can. I use my finger to really get into all of the edges.

  6. Set aside to make your cheesecake filling.

For the Cheesecake

  1. Preheat your oven to 350 degrees (I usually do this once I am ready to put the cheesecake filling into the liners)

  2. Take your cream cheese that has been brought to room temperature and blend until smooth in your food processor

  3. Then add in the yogurt and pumpkin puree and blend until smooth. Scrap down the sides as needed.

  4. Add in your protein powder, and erythritol and blend until smooth. Scrap down the sides as needed to make sure everything is combined.

  5. Add in your almond extract and several drops of red food coloring and process. Adjust the color to your desired red, as needed.

  6. Divide the cheesecake filling between the 12 cupcake liners and smooth the top. (I just use the same spatula that I was using to scrap the sides with for less clean up)

  7. Place filled cupcake pan in another pan that has enough water in it to cover the bottom of the cupcake pan. Place the combined pans in the oven and bake for 25 minutes.

  8. Remove the cupcake pan from the water pan and let it cool on the stove top (Do not touch the tops, they will be jiggly and underdone)

  9. Once cool, transfer to the fridge.

  10. Once chilled, transfer to the freezer until cheesecakes are firm.

  11. Once frozen, pull them out and either place in an airtight container back into the freezer, or immediately peel and eat! (You may have to let them thaw for a minute or two to easily get the wrapper off!)