Cinnamon Toast Crunch Mini Protein Cheesecakes

Cinnamon Toast Crunch Mini Protein Cheesecakes

If you are looking for a quick, easy and low calorie mini protein cheesecake recipe, this is IT. Soo easy to make and meal prep as well!

Macros (for 1 Cheesecake)
Servings: 8 — Makes: 8 Cheesecakes

Calories

57

Fat

1g

Carbs

4g

Protein

8g

Ingredients

Ingredients for Cheesecake
  • 150 g Plain Non Fat Greek Yogurt
  • 150 g 2% Cottage Cheese
  • 60 g Egg Whites
  • 30 g Vanilla Whey/Casein Blend Protein Powder
  • 8 g Sugar Free/Fat Free Cheesecake Pudding Mix
  • 5 g Zero Cal Sweetener
  • 28 g Cinnamon Toast Crunch

Instructions

1

Directions:

2

Add all your ingredients into a small blender and blend till smooth.

3

Add half you batter to another bowl. Mix in ground cinnamon and crushed cinnamon toast crunch.

4

Add the batter from that bowl evenly to your 8 small cupcake molds. Used silicone ones off amazon. And then add the rest of your batter evenly to all the molds. This will create a cinnamon toast crunch layer and a cheesecake layer.

5

Air fry on 250 degrees F for 15-17 minutes. The only downfall of this recipe is I have yet to nail the baking time and temp for the oven. Will update this caption when I do.

6

Once done, let them cool in the cupcake molds for about 10 minutes. Then transfer to the fridge to cool for another 30-60 minutes. The longer the better. Preferably overnight!

7

Then once ready, add your toppings and enjoy!

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