Lemon Mini Cheesecakes

katefox3141

Don’t get me tarted on how much I hate warm weather. I’d rather be layered in flannel, dashing through the snow, and enjoying ambient temperatures as cold as my heart. But here we are, early in May, with the sun trying to strike me down at every opportunity. But when life gives you lemons (or heat exhaustion) and all…it’s time to juice them and turn them into the world’s most refreshing, heat-beating dessert ever: mini lemon cheesecakes! Squeeze the day with this amazing recipe- tart and sweet cheesecake with dreamy cookie crust.

You’re my main squeeze.

Mini Lemon Cheesecakes

  • Servings: 9
  • Difficulty: Beginner
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Citrusy lemon cheesecakes with lemon creme cookie crusts

Use can your preferred whey protein; Madhava can also be replaced with regular sugar, but this will change the macros.

Ingredients

CRUST
*9 Catalina Crunch lemon creme sandwich cookies or preferred lemon or vanilla sandwich cookie

CHEESECAKE FILLING
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*1 egg
*1 tsp vanilla extract
*20 g Quest vanilla milkshake protein powder
*48 g (1/4 cup) Madhava allulose sweetener
*7 g (1 tsp) sugar free lemon Jell-o
*2 TBS lemon juice (fresh squeezed is better, but bottled will work)

Directions

  1. Line muffin tin with 9 silicone cupcake liners and preheat oven to 350.
  2. Place a single cookie into each cupcake liner to act as the crust.
  3. Whisk all cheesecake ingredients together in a large bowl until smooth.
  4. Distribute batter evenly on top of each crust.
  5. Bake at 350 for 20 minutes.
  6. After 20 minutes, turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 10 minutes to finish baking.
  7. Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
  8. Once the cheesecakes are totally cool and set, remove from silicone liners.
  9. If desired, top each cheesecake with 2 TBS of Cool Whip (included in macros); I used a 2D tip to swirl roses on top of each cheesecake.
  10. Keep leftovers in fridge in an airtight container, and enjoy!

Nutrition

Macros
9 servings
146 cal/8 f/11 c/7.4 p per cheesecake
You’ll always be in my tart.
The peel good factor after eating one of these is unreal.

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Published by katefox3141

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