High-Protein Fresas con Crema Mini Cheesecakes
High-Protein Fresas con Crema Mini Cheesecakes
Ingredients
For the Crust
- 1/2 cup almond flour
- 1/2 tablespoon cocoa powder
- 1 tablespoon brown sugar substitute
- 1 tablespoon melted butter
For the Filling
- 8 ounces fat free cream cheese
- 1/4 cup nonfat Greek yogurt
- 1/4 cup sugar substitute
- 1 teaspoon vanilla extract
- 1 scoop protein powder, vanilla or unflavored
For the Topping
- 1 cup strawberries, sliced
- 2 tablespoons sugar substitute
- 1/4 cup water
- 1/4 cup sugar free condensed milk, for drizzle
Instructions
- 1
Preheat the oven to 350°F. In a medium bowl, combine the almond flour, cocoa powder, brown sugar substitute, and melted butter for the crust.
⏱️ 2 min•🌡️ 350
- 2
Mix the crust ingredients thoroughly until the mixture resembles wet sand.
⏱️ 1 min
- 3
Divide the crust mixture evenly among 4 mini cheesecake molds (or a muffin tin lined with paper liners).
⏱️ 2 min
- 4
Press the crust mixture firmly into the bottom of each mold.
⏱️ 2 min
- 5
Pre-bake the crusts for 5 minutes.
⏱️ 5 min•🌡️ 350
- 6
Remove from the oven and let the crusts cool completely at room temperature.
⏱️ 15 min
- 7
While the crusts cool, prepare the filling. In a separate bowl, combine the fat free cream cheese, nonfat Greek yogurt, sugar substitute, vanilla extract, and protein powder.
⏱️ 5 min
- 8
Mix all filling ingredients until the mixture is completely smooth and creamy. An electric mixer can be used for best results.
⏱️ 3 min
- 9
Pour the cheesecake filling evenly over the cooled crusts in the molds.
⏱️ 2 min
- 10
Bake the mini cheesecakes for 15-20 minutes, or until the edges are set and the center is slightly jiggly.
⏱️ 20 min•🌡️ 350
- 11
Let the baked cheesecakes cool completely at room temperature.
⏱️ 30 min
- 12
Once cooled, refrigerate the mini cheesecakes for at least 2 hours to chill and firm up.
⏱️ 120 min
- 13
While the cheesecakes chill, prepare the strawberry topping. In a small saucepan, combine the sliced strawberries, sugar substitute, and water.
⏱️ 2 min
- 14
Bring the mixture to a simmer over medium heat.
⏱️ 3 min
- 15
Cook until the strawberries soften and the sauce thickens slightly, about 5-7 minutes.
⏱️ 7 min
- 16
Remove the strawberry topping from the heat and let it cool completely.
⏱️ 15 min
- 17
Once the cheesecakes are chilled, carefully remove them from their molds. Top each with the cooled strawberry mixture.
⏱️ 2 min
- 18
Drizzle each mini cheesecake with the sugar free condensed milk.
⏱️ 1 min
- 19
Serve and enjoy your High-Protein Fresas con Crema Mini Cheesecakes!
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Fresas con Crema Mini Cheesecakes
For the Crust
- 1/2 cup almond flour
- 1/2 tablespoon cocoa powder
- 1 tablespoon brown sugar substitute
- 1 tablespoon melted butter
For the Filling
- 8 ounces fat free cream cheese
- 1/4 cup nonfat Greek yogurt
- 1/4 cup sugar substitute
- 1 teaspoon vanilla extract
- 1 scoop protein powder, vanilla or unflavored
For the Topping
- 1 cup strawberries, sliced
- 2 tablespoons sugar substitute
- 1/4 cup water
- 1/4 cup sugar free condensed milk, for drizzle
Instructions
- 1
Preheat the oven to 350°F. In a medium bowl, combine the almond flour, cocoa powder, brown sugar substitute, and melted butter for the crust.
⏱️ 2 min•🌡️ 350 - 2
Mix the crust ingredients thoroughly until the mixture resembles wet sand.
⏱️ 1 min - 3
Divide the crust mixture evenly among 4 mini cheesecake molds (or a muffin tin lined with paper liners).
⏱️ 2 min - 4
Press the crust mixture firmly into the bottom of each mold.
⏱️ 2 min - 5
Pre-bake the crusts for 5 minutes.
⏱️ 5 min•🌡️ 350 - 6
Remove from the oven and let the crusts cool completely at room temperature.
⏱️ 15 min - 7
While the crusts cool, prepare the filling. In a separate bowl, combine the fat free cream cheese, nonfat Greek yogurt, sugar substitute, vanilla extract, and protein powder.
⏱️ 5 min - 8
Mix all filling ingredients until the mixture is completely smooth and creamy. An electric mixer can be used for best results.
⏱️ 3 min - 9
Pour the cheesecake filling evenly over the cooled crusts in the molds.
⏱️ 2 min - 10
Bake the mini cheesecakes for 15-20 minutes, or until the edges are set and the center is slightly jiggly.
⏱️ 20 min•🌡️ 350 - 11
Let the baked cheesecakes cool completely at room temperature.
⏱️ 30 min - 12
Once cooled, refrigerate the mini cheesecakes for at least 2 hours to chill and firm up.
⏱️ 120 min - 13
While the cheesecakes chill, prepare the strawberry topping. In a small saucepan, combine the sliced strawberries, sugar substitute, and water.
⏱️ 2 min - 14
Bring the mixture to a simmer over medium heat.
⏱️ 3 min - 15
Cook until the strawberries soften and the sauce thickens slightly, about 5-7 minutes.
⏱️ 7 min - 16
Remove the strawberry topping from the heat and let it cool completely.
⏱️ 15 min - 17
Once the cheesecakes are chilled, carefully remove them from their molds. Top each with the cooled strawberry mixture.
⏱️ 2 min - 18
Drizzle each mini cheesecake with the sugar free condensed milk.
⏱️ 1 min - 19
Serve and enjoy your High-Protein Fresas con Crema Mini Cheesecakes!