The only thing better than a strawberry protein cheesecake? 9 strawberry protein cheesecakes. Of the “Nutella” crust variety. Awwllll to myself :DDD.
Makes: 9 cheesecakes
- 1 cup almond meal/flour
- 1/4 cup chocolate hazelnut rawmio (it’s like a healthy Nutella)
- 2 TBSP unsweetened almond milk
- 1/2 cup plain Greek yogurt (112 g)
- 1/2 cup nonfat cottage cheese (112 g)
- 1 whole egg
- 1/3 cup vanilla whey protein (~30g)
- 1/4 cup stevia
- 1 TBSP vanilla extract
- 3/4 cup frozen strawberries (~100 g)
Preheat the oven to 325 F. In a bowl, mix your 3 crust ingredients. It should be thick. Spray a cupcake tray with nonstick spray. Roll the crust dough into 9 balls and flatten into the base of 9 cupcake molds. For the filling, blend all of your ingredients except for the strawberries. Once evenly blended, pour on top of the 9 crusts in the cupcake tray. Microwave the frozen strawberries for 60-90 seconds and mash until purée-like in texture. Distribute amongst the cheesecake filling, and swirl it to incorporate (plus bc #pretty). Bake at 325 F for 20-22 mins. The center shouldn’t be totally baked, else it gets like styrofoam. Let cool for 10 mins at room temperature. Then refrigerate for 4+ hours before eating (it’s worth the wait I pwomise).
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