Healthy Individual Mini Egg Cheesecakes For Easter
Indulge in these guilt-free Healthy Individual Mini Egg Cheesecakes this Easter! They're the perfect blend of creamy, protein-rich deliciousness topped with festive mini eggs, offering a delightful treat without compromising your health goals.
Servings: 8 mini cheesecakes
Calories: 141kcal
Ingredients
- ¾ cup graham cracker crumbs
- 3 tbsp melted butter
- 1 cup cottage cheese
- ⅓ cup unsweetened plain greek yogurt
- 2 tbsp cream cheese
- 2 tbsp sugar free maple syrup
- 1 egg
- ¼ tsp baking powder
- 1 scoop Gourmet Vanilla Protein Powder
- Whip cream or cool whip
- Mini eggs crushed
Instructions
- Start by preheating your oven to 350 degrees F. Line 8 muffin tins with muffin liners and set aside.
- Crush up graham cracker crumbs in a blender or food processor. Mix in melted butter and press to bottom of muffin tin liners for the graham cracker crust.
- Using your blender again, add all ingredients for cheesecake filling. Blend on high until smooth.
- Add to top of graham cracker crusts and bake for 38-41 minutes.
- Don’t remove the mini cheesecakes from the oven right away. Open the oven door instead and turn oven off to let cool. This will prevent the cheesecakes from caving in the middle.
- Once they have cooled to at least room temperature, put them in the fridge overnight to set.
- Once set, top each mini cheesecake with a dollop of whipped cream for a light and airy finish. Now for the fun part – press a few colorful mini eggs into the whipped cream for that festive Easter look. The mini eggs add a playful crunch and a pop of chocolate. Enjoy!
Nutrition
Serving: 1g | Calories: 141kcal | Carbohydrates: 8g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 221mg | Sugar: 3g