As a Millennial, it’s my job to remind you that things were definitely better in the 90s…from the music to the clothes to the solar system (we’ll never forget you, Pluto)..but oh my, the food…I could write a novel about my love of 90s food: OG Pizza Hut with the salad bar (those red cups!), Shark Bite Gummies (more specifically, the blue ones), Dunkaroos (don’t even get me started). But my undying love and largest piece of my foodie heart will always belong to Cosmic Brownies. Given I’m an elder millennial with a whole host of food sensitivities now (in hindsight, whatever they colored those blue gummy sharks with might be to blame), it’s up to me to remake Cosmic Brownies in as many gluten free forms as I can, so up next: let’s give a *stellar* welcome to these Cosmic Brownie mini cheesecakes!
Blue Spirulina Mini Protein Cheesecakes
Cosmic Brownie mini cheesecakes with 10g protein each
Ingredients
CHEESECAKE*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
*2 TBS black cocoa powder
*20 g Quest chocolate milkshake protein powder
*48 g (1/4 cup) Madhava allulose sweetener
*1 TBS fat free or skim milk
*1 TBS lemon juice (fresh or bottled will work fine!)
TOPPING
*30 g chocolate protein powder
*1 TBS black cocoa
*30 g monkfruit
*1/4 cup fat free milk or water
*Rainbow chips (I used 24 g)
Directions
- Line muffin tin with 8 silicone cupcake liners and preheat oven to 350.
- Whisk the cream cheese and yogurt on high for 2-3 minutes before adding the vanilla, black cocoa, 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.
- In a bowl, add all frosting ingredients and mix well.
- Use the back of a spoon or angled spatula to spread frosting on top of cooled cheesecakes.
- Top this with as many rainbow chips as desired.
- Keep leftovers in fridge in an airtight container, and enjoy!
Nutrition
Macros8 servings
121 cal/5.8 f/7.3 c/9.8 p per cheesecake
Kate Bakes Cakes 