These are easy to make, delicious, and can be very versatile. I've topped mine with fresh raspberries, but you could do any berries you want or some chocolate drizzle.
INGREDIENTS:
2 8-oz packages of cream cheese
1 cup of erythritol sugar
2 eggs
1 tsp vanilla extract
1 tsp lemon extract
4 Quest snickerdoodle protein cookies
DIRECTIONS:
- Preheat oven to 350 degrees.
- Line cupcake sheet with liners. Break/cut each Quest snickerdoodle protein cookie into six pieces, smash lights with your hand, then place at bottom of liner.
- Beat cream cheese until light and fluffy. Add in eggs, sugar, vanilla extract, and lemon extract until smooth and creamy.
- Scoop cheesecake mixture into each cupcake liner.
- Bake for 12-15 minutes or until cheesecakes puff up on the sides and are slightly jiggly in the centers.
- Allow cheesecakes to cool for 10 minutes in pan.
- Remove from pan and cool for another 10-20 minutes on cooling rack.
- Place in a sealed container and allow to chill in refrigerator for 2 hours before serving with your favorite topping.
Makes 24 mini-cheesecakes.
MACRO INFO:
Cal 99, Fat 8.74, Net Carbs 1.7, Protein 3.5
(As prepared, served with 2 fresh raspberries)
Comments