Mini Protein Cheesecake

³ Description

In honor of Memorial day, I made these festive mini cheesecakes but you can alter the toppings for any occasion. These mini protein cheesecakes are layered on top of a graham cracker/date caramel/oat crust and topped off with strawberries, blueberries, almonds, and kiwi stars. The cheesecakes themselves are vegan but the crust is not so feel free to swap out the protein for a plant based protein.

² Ingredients

•  1 fruit Kiwi Fruit
•  1/2 serving (serving = 1/2 cup dry) Quaker Old Fashioned Oats
•  1 tsp Vanilla Extract
•  1 oz Blueberries
•  1 oz Strawberries
•  1 oz Medjool Dates
•  1.5 fl oz Water
•  0.18 serving (serving = 8 fl oz) Dasani Bottled Water
•  1/2 serving (serving = 1/4 cup) Great Value Whole Natural Almonds
•  1/2 serving (serving = 2 tbsp) Central Market Ground Flax Seed
•  1/2 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  0.2 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1/2 serving (serving = 1 scoop) Muscle Milk Graham Cracker Protein Powder
•  1/4 serving (serving = 1 cup) So Delicious Cultured Coconut Milk - Plain
•  1/4 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt

q Directions

Mini protein cheesecake

- 1 flax egg (1 tbsp flax + 3 tbsp water)
- 1/2 scoop vanilla protein powder of choice
- 1 tsp vanilla
- 1/4 cup yogurt of choice
- splash almond milk

Topping
- blueberries
- strawberries
- almonds
- kiwi

Optional - graham cracker protein crust
- 1 spoonful date caramel
- 2 spoonfuls graham cracker protein powder
- splash almond milk
- handful oats

Combine all ingredients. Mix well. Mixture will be very thick. Preheat oven to 350 degrees F and scoop mixture into two small ramekins. Bake ~40 minutes. Remove form oven and let cool. Prepare your crust (is using) and press into the bottom of two small bowls. Layer your cheesecakes on top of the crust. Top off with your fruit toppings.

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