Mini Protein  Cheesecakes

Mini Protein Cheesecakes are creamy, delicious and made with healthier ingredients. Each protein cheesecake has less than 200 calories.

Preheat the oven to 325 degrees F. – Line a muffin pan with 12 liners.

Place the graham crackers in a food processor and process until a crumble has formed. – Add the processed crackers into a bowl. Pour melted coconut oil over the top and combine.

Evenly distribute a little less than 2 tablespoons of the graham cracker mixture into each muffin cavity. Use the back of a spoon or your fingers to press the crust down. Bake at 325 degrees F for 5-7 minutes.

– Make the filling as the crust cools. Add Neufchatel cheese spread and cottage cheese to a food processor and pulse until creamy (about 90 seconds). Add an egg, coconut sugar and almond flour and process just until combined.

Evenly distribute the filling on top of the crust. (A little less than 3 tablespoons of the filling in each cavity.) Bake at 325 degrees for 16-18 minutes, or until set.

Let the cheesecakes cool completely. Then, place them into the fridge for 4-6 hours, or overnight before enjoying.

You can add toppings on the cheesecakes. I added chocolate drizzle to some.

Get the full recipe via the link below.