Looking for a Sundae Funday? “YES!,” I scream, you scream, now we’re all screaming, and it’s getting kinda weird…but once we shove some of these ice cream sundae mini cheesecakes in our mouths, the terror can subside, and we can enjoy a dessert with a literal cherry on top because it’s never a rocky road when cheesecake is involved. Lush vanilla cheesecake topped with melted chocolate, whipped cream, cherries, and sprinkles- I’ve got the inside scoop on this tasty dessert mashup up. Can she come up with more terrible ice cream puns? Yes, because I love all ice cream equally–I refuse to play flavorites.
Ice Cream Sundae Mini Cheesecakes
Lush vanilla cheesecake with all your favorite sundae toppings
Use can your preferred whey-casein blend protein powder; allulose can also be replaced with regular sugar, but this will change the macros. Feel free to use regular graham crackers or shortbread if not gluten free.
Ingredients
CRUST*96 g gluten free graham crackers (this was about 6 Kinnikinnick grahams)
*30 mL (2 TBS) sugar free syryup
CHEESECAKE
*150 g (5.33 ounces) 1/3 the fat cream cheese at room temp
*150 g (5.33 ounces) nonfat Greek yogurt
*1 tsp vanilla extract
*1/4 tsp almond extract
*20 g Quest vanilla milkshake protein powder
*96 g (1/2 cup) Madhava allulose sweetener
*1 TBS lemon juice (fresh or bottled will work fine!)
*1 egg
TOPPING
*80 g sugar free chocolate chips
*1/4 tsp coconut oil
*60 g sugar free whipped cream
*Fun sprinkles
*8 Maraschino cherries
Directions
- Line muffin tin with 8 silicone cupcake liners and preheat oven to 350.
- In a food processor, process grahams and syrup until sticky.
- Place about 2 tsp of crust into each liner and press to even out (it helps to spray your fingers with cooking spray).
- Bake for 5-6 minutes, until golden and puffy; place in freezer while you make filling.
- Whisk the cream cheese and yogurt on high for 2-3 minutes before adding the vanilla, almond, 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 15-20 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 chocolate chips and coconut oil before melting in microwave for 1 minute.
- Use the back of a spoon or angled spatula to spread melted chocolate on top of cooled cheesecakes.
- Let set and cool in freezer for 5 minutes.
- If using canned whipped cream, spray on top; I used sugar free Cool Whip in a piping bag with a 6B tip into a swirl before topping with sprinkles and a Maraschino cherry.
- Keep leftovers in fridge in an airtight container, and enjoy!
Nutrition
Macros8 servings
205 cal/10.1 f/22.1 c/6.4 p per cheesecake
Kate Bakes Cakes 