High Protein Mini Cheesecake and Variants
This recipe combines the contrasting flavors of sweet mini cheesecakes, crispy rice chicken, and chocolatey protein balls, offering a delicious, protein-packed experience.
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.
Notes
Customize your cheesecake with chocolate, berries, or nut butter for enhanced flavors.