Feeling blue? Nothing a little cheesecake can’t fix! I ordered some blue spirulina powder to put into my protein smoothie bowls (find them + dozens of other protein smoothie bowl recipes on my Instagram), but I wanted to see if I could bake with the powder since it turns things the most b-e-a-utiful shade of light blue. Think blue Gatorade but better (Gatorade flavors are called only by their colors in this house, with the exception of lemon lime Gatorade for reasons unknown to us). Any-blue, thrilled to report that you 100% can bake with blue spirulina to make your wildest blue…da ba dee da ba daa…dreams come true.
Blue Spirulina Mini Protein Cheesecakes
Blue-hued mini cheesecakes with 7g protein each
Use can your preferred whey-casein blend protein powder; allulose can also be replaced with regular sugar, but this will change the macros. If not gluten free, you can use regular graham crackers or shortbread.
Ingredients
CRUST*96 g gluten free graham crackers, pulsed to a fine powder
*30 mL (2 TBS) syrup
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
*1 TBS blue spirulina powder
*20 g Quest vanilla milkshake protein powder
*48 g (1/4 cup) Madhava allulose sweetener
*1 TBS fat free or skim milk
*1 TBS lemon juice (fresh squeezed is better, but bottled will work fine!)
Directions
- Line muffin tin with 8 silicone cupcake liners and preheat oven to 350.
- In a food processor or blender, combine all crust ingredients until sticky.
- Press about 2 teaspoons of the crust mix into each silicone liner and press until it begins to run up the edge of the liner.
- Bake for 5-8 minutes, until puffed up; then set aside on the counter to cool.
- Whisk the cream cheese and yogurt on high for 2-3 minutes before adding the vanilla, spirulina, protein powder, lemon juice, and allulose, mixing until smooth.
- Switch to a paddle attachment and add the egg, blending on low speed until completely mixed in.
- Distribute batter evenly on top of each crust.
- Bake at 350 for 15 minutes, until cheesecakes are mostly set.
- Then turn off the oven and crack the door, leaving the cheesecakes in the oven for an additional 5-10 minutes to finish baking (centers should have barely any jiggle).
- Place cheesecakes on a cooling rack (to speed up, place this in the fridge for 1 hour or freezer for 30 minutes).
- Once the cheesecakes are totally cool and set, remove from silicone liners.
- You can top with berries, kiwis, Cool Whip, whatever you’d like.
- Keep leftovers in fridge in an airtight container, and enjoy!
Nutrition
Macros8 servings
130 cal/7.1 f/9.7 c/6.8 p per cheesecake
Kate Bakes Cakes 