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Cookies & Cream Mini Protein Cheesecakes
Method
- In a bowl, mix all dry ingredients to avoid clumping.
- Slowly combine the wet and dry ingredients, folding until just mixed (don’t overmix!).
- Crush 4 Chocolate sandwich cookie thins and fold them into the batter.
- Divide the batter evenly into 12 cupcake molds (silicone works great!) placed on an oven-safe pan with sides. Add warm water into the pan, covering half of the molds for a water bath to help them cook evenly.
- Bake at 300°F for 25 minutes. After that, turn the oven off, slightly open the door, and leave the cheesecakes inside for another 25 minutes.
- Let them cool at room temperature for 30 minutes, then transfer to the fridge for 4-6 hours (the longer, the better!).
- Top with your favorite toppings and enjoy!
Cookies & Cream Mini Protein Cheesecakes
Nutrition
Per serving, calculated from this recipe's own ingredient amounts. Actual values shift a little with the brands and portions you use.
- 80 calories
- 8.0g protein
- 6.0g carbs
- 2.5g fat
Nutrition Facts
12 servings per recipe
Serving size1 mini cheesecake (60g)
Amount per servingCalories80
% Daily Value*
Total Fat 2.5g3%
Saturated Fat 1.0g5%
Trans Fat 0.0g
Cholesterol 15mg5%
Sodium 175mg8%
Total Carbohydrate 6.0g2%
Dietary Fiber 0.0g0%
Total Sugars 3.0g
Includes 0.0g Added Sugars0%
Protein 8.0g
Vitamin D 0.0mcg0%
Calcium 67mg5%
Iron 0.6mg3%
Potassium 97mg2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from this recipe's ingredient amounts. Actual values vary with the brands and portions you use.