Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 cup cottage cheese
- 1/3 cup unsweetened plain Greek yogurt
- 2 tbsp cream cheese
- 2 tbsp sugar-free maple syrup
- 1 egg
- 1/4 tsp baking powder
- 1 scoop PEScience Strawberry Cheesecake Protein Powder
- 3/4 cup frozen strawberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with liners.
- For the crust, blend graham cracker crumbs and melted butter until combined, then press into muffin liners.
- In a blender, combine cottage cheese, Greek yogurt, cream cheese, maple syrup, egg, baking powder, and protein powder; blend until smooth.
- Pour the cheesecake batter over the crusts and bake for 38-41 minutes until set but slightly jiggly.
- In a small saucepan, heat frozen strawberries until they break down into a liquid consistency for topping.
- Allow cheesecakes to cool completely before adding strawberry topping; refrigerate overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite (45g)
- Calories: 142
- Sugar: 2g
- Sodium: 118mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 34mg