My mama is known for making the best baked cheesecake. When it is cheesecake day, we usually have to wait the whole day until we get to enjoy it. Each time I wish I could just eat it when it’s out of the oven because having to smell that goodness without being able to eat it is like torture.
So yesterday I thought, since I have cream cheese and quest protein bars available, why not try making mini cheesecakes that don’t take much time. Seriously why haven’t I thought of making mini cheesecakes before? well maybe because cheesecake is not really on my TO-TRY list.
So my mini cheesecakes turned out really good. Today was my second trial with a different crust and the result was good as well. They cannot be compared to my mother’s but they satisfy my cheesecake craving. Besides, this is a healthier version so there is no room for guilt.
Ingredients: (makes 6-8 mini cheesecakes)
8 tablespoons ground almond/almond meal/almond flour
4 tablespoons worn coconut
3 tablespoons unsweetened cocoa powder
2 tablespoons honey (or any sweetener of choice)
1 + 1/2 tablespoon milk of choice (if not using liquid sweetener, add more milk)
8 tablespoons light cream cheese
4 tablespoons plain yogurt
1 egg white
3 packets of stevia (packet is 2.5 grams)
1/4 teaspoon vanilla flavoring/extract
– Preheat the oven to 180 ℃.
– In a bowl, combine crust ingredients. Divide into 6-8 cupcake liners.
– In another bowl, combine all filling ingredients and mix very very well with a fork.
– Spoon batter on top of the crust.
– Bake for 20 minutes.
– Let cool completely then refrigerate for about an hour.