You catch the smell through the steam vent and suddenly you are starving. That kinda thing can happen real fast when you're cooking with a pressure cooker. You remember the last time you made these and the whole kitchen filled up with this sweet, creamy scent that pulled you right over to the counter.
Then you notice the quick release releasing that final burst of steam and you just can't wait to dig in. It's dang satisfying watching the pressure build then realizing you're just minutes away from something tasty and protein-packed.
The mixture of that smooth mini cheesecake, crispy rice chicken, and those cosmic brownie protein balls all waiting to satisfy your hunger is kinda crazy good. You sense the depth of broth flavors simmerin' in the chicken bowl and the rich chocolate vibes from those brownie balls. It's a combo that's both wholesome and dang delicious.
Why This Recipe Works Every Single Time
- The pressure cooker locks in all the moisture so nothing dries out but gets perfectly tender.
- High protein ingredients keep you feeling full and fueled without heaviness.
- Gluten free options mean no worries for your tummy while still packing flavor.
- The natural release lets flavors deepen while the slow release on some parts keeps textures just right.
- Quick release speeds up dinner making on those busy nights when you gotta eat fast.
- Combining sweet and savory dishes keeps your meal balanced and exciting.
All the Pieces for This Meal
- ½ cup cottage cheese - creamy base for the mini cheesecake that stays light.
- ½ cup Greek yogurt - adds tang and creaminess to balance sweet flavors.
- 1 egg - binds the cheesecake perfectly so it holds its shape.
- 2 tablespoon sweetener of choice (honey, monkfruit, maple syrup, etc) - your call on sweetness.
- Chicken thighs or breasts - for that crispy rice chicken bowl, juicy and tender.
- Crispy rice cereal - gives you that viral crispy texture everybody's talking about.
- Cocoa powder and vegan protein powder - for the cosmic brownie protein balls that are vegan and gluten free.
- Chia seeds, peppermint extract, and almond milk - key for the thin mint chia pudding with 50g+ protein.
How It All Comes Together Step by Step
First, you preheat your oven to 350°F (175°C) for the mini cheesecakes. In a bowl, you blend the cottage cheese, Greek yogurt, the egg, and your sweetener until it's smooth and silky. Pour this into a greased mini cheesecake pan or muffin tin.
Pop those in the oven for 25 to 30 minutes until they're set and just barely golden on top. Once done, set 'em aside to cool before tossing 'em in the fridge for at least 2 hours to get that perfect chill.
For the crispy rice chicken bowl, you season your chicken thighs and put some broth in the pressure cooker pot. Lay the chicken on top and sprinkle the crispy rice cereal over it. Set the pot to pressure build and cook on high for about 10 minutes.
When that time's up, you do a quick release to keep that crispy topping intact. The broth depth here is crucial huh, it soaks into the chicken and rice lightly, giving you that umami hit.
Next, for the cosmic brownie protein balls, you mix cocoa, vegan protein powder, and a bit of sweetener with some nut butter. Roll these into balls and chill 'em to set.
Lastly, the thin mint chia pudding comes together by mixing chia seeds, almond milk, peppermint extract, and protein powder. Let that sit in the fridge so the chia can thicken and soak up all that goodness.
You finish all this off feeling like you just whipped up a full meal and snacks that are crazy good for you, all while using your pressure cooker and a few simple steps.
Smart Shortcuts for Busy Days
- Make the mini cheesecakes the night before so they're all set and cooled for your next meal.
- Use pre-cooked or rotisserie chicken for the crispy rice bowl and just add the crispy rice cereal and broth for a pressure cook time of 5 minutes.
- Prep your cosmic brownie protein balls in bulk, keep them in the freezer and grab whenever you need a quick protein pick-me-up.
The Flavor Experience Waiting for You
You sense this gorgeous contrast when you bite into the mini cheesecake: silky smooth creaminess with a slight tang from the Greek yogurt. It's kinda like dessert but also feels satisfying and light enough not to weigh you down.
The crispy rice chicken bowl hits with crunch and tender juicy bites infused with broth depth that keeps each forkful interesting. That quick release preserves the crispy aspect just right, wow.
The cosmic brownie protein balls bring this chewy, gooey chocolate punch that is unmistakably rich but also vegan and gluten free so your tummy stays happy. It's like a hug in every bite.
And the thin mint chia pudding is just straight-up refreshing with that vibrant peppermint kick and protein punch that makes it feel like a treat and energy boost combined.
Keeping Leftovers Fresh and Ready
- Store mini cheesecakes in an airtight container in the fridge for up to 3 days. They'll keep their smooth texture.
- Keep leftover crispy rice chicken in a sealed container in the fridge. Reheat gently to keep that broth depth but expect the crispy rice to soften.
- Cosmic brownie protein balls do great in the fridge for up to a week or freeze 'em for longer storage.
- Thin mint chia pudding should be kept chilled in a sealed jar or container. It thickens more over time so you might want to stir it up before eating.
Common Questions and Real Answers
- Can I make the mini cheesecakes without a mini cheesecake pan? Yeah definitely, just use a greased muffin tin instead and it works real good.
- Is it okay to use different sweeteners? For sure, honey, monkfruit, or maple syrup all work fine and just tweak sweetness to your taste.
- How do I keep the crispy rice from getting soggy? The quick release on the pressure cooker helps keep that crisp texture in tact, but eating soon after cooking is best.
- Can I make the cosmic brownie protein balls without nut butter? You could but it might be harder to form balls. Try mashed banana as a binder if you gotta.
- How long does the thin mint chia pudding last? About 3 to 4 days in the fridge but stir before eating because it thickens more.
- Is there a way to speed up chilling times? You can toss the mini cheesecake in the freezer for 30 minutes to speed things up but keep an eye so it doesn't freeze solid.
For more creative and delicious protein-packed recipes, check out our Chicken Philly Sandwich Recipe and the hearty Irish Beef and Guinness Stew. Both make great uses of pressure cooking with rich flavors and satisfying tastes.
High Protein Mini Cheesecake and Variants
Equipment
- 1 Mini cheesecake pan or muffin tin
Ingredients
Main Ingredients
- ½ cup cottage cheese creamy base for the mini cheesecake that stays light.
- ½ cup Greek yogurt adds tang and creaminess to balance sweet flavors.
- 1 egg binds the cheesecake perfectly so it holds its shape.
- 2 tablespoon sweetener of choice honey, monkfruit, maple syrup, etc.
- 1 lb chicken thighs or breasts for crispy rice chicken bowl
- ¾ cup crispy rice cereal viral crispy texture
- 2 tablespoon cocoa powder for cosmic brownie protein balls
- ½ cup vegan protein powder for cosmic brownie protein balls
- 2 tablespoon nut butter as a binder for cosmic brownie protein balls
- ¼ cup chia seeds for thin mint chia pudding
- ½ cup almond milk for thin mint chia pudding
- 1 teaspoon peppermint extract for thin mint chia pudding
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, blend cottage cheese, Greek yogurt, egg, and sweetener until smooth.
- Pour mixture into a greased mini cheesecake pan. Bake in the oven for 25 to 30 minutes.
- Cool cheesecakes and refrigerate for at least 2 hours before serving.
- Mix cocoa, protein powder, and nut butter. Roll into balls and chill.
