Mini Cinnamon Apple Pie Protein Cheesecake


Oh my goodness. Oh my goodness. I can't. This cheesecake, for me, is the best of both worlds. A creamy and smooth cheesecake with a sweet and flakey crust and a gooey warm apple pie filling. It's like an apple pie and vanilla cheesecake had a baby. This is the perfect dessert for Thanksgiving as well :) Enjoy!

Ingredients

Crust
2 Tbsp. coconut flour
1½ Tbsp. unsweetened applesauce
1 Tbsp. baking stevia or xylitol

Cheesecake
¾ scoop vanilla protein powder
2 Tbsp. baking stevia or xylitol
¼ cup low fat cream cheese, at room temperature
¼ cup plain greek yogurt
2 egg whites

Apple Pie Topping
½ cup chopped apples
½ tsp. butter extract
1 Tbsp. baking stevia or xylitol

Method

1.  Pre-heat oven to 325 degrees F. Spray a 4.5” mini spring form pan with cooking spray.

2.  Stir together crust ingredients in a small bowl until mixture is well combined and crumbly. Press all of crust mixture into the bottom of the spring form pan and set aside.

3.  Place the cream cheese and greek yogurt in a mixing bowl and, using a hand held mixer, beat until smooth and creamy. Add the baking stevia and blend until smooth. Add the remaining ingredients and mix until well combined.

4.  Pour cheesecake mixture into spring form pan and bake for 15 minutes. Turn the oven temperature down to 180 degrees F and bake for another 35-40 minutes. The batter will have a slight jiggle but should not be soupy. Check often to make sure it doesn’t over bake.

5. Remove from oven and, using a knife, gently separate the crust from the pan and let it cool on a wire rack. Place the cheesecake in the fridge for 2 hours.

6. To make the sauce, combine all sauce ingredients in a small saucepan and cook over low heat until mixture thickens, about 10-15 minutes. Pour apple pie topping over cooled cheesecake and slice into 4 even pieces. Enjoy!

Makes 4 serving
1 serving is 1 slice with sauce

Macros for 1 serving
144 calories, 11.7g protein, 8.1g carbs, 7.5g fat, 2.9g fiber, 3g sugar

Nicolette’s Tips
* Make sure all cold ingredients have reached room temperature before mixing.
* You may substitute greek yogurt with low fat sour cream.
* Store leftovers in the fridge for up to 1 week or in the freezer for up to 1 month.




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