Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper or silicone liners, or lightly grease each cup to prevent sticking.
- In a medium bowl, combine the finely ground rolled oats, almond flour, and melted butter or coconut oil. Stir until the ingredients are well combined and resemble damp sand.1/4 cup rolled oats, 1/4 cup almond flour, 2 tablespoons melted unsalted butter or coconut oil
- Divide the oat mixture evenly among the prepared muffin cups. Press the mixture down firmly onto the bottom of each cup to create a compact crust.
- In a separate large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.16 ounces reduced-fat cream cheese
- Add the plain non-fat Greek yogurt, maple syrup, and vanilla extract to the cream cheese. Continue to beat until everything is well incorporated and the mixture is smooth.1/2 cup plain non-fat Greek yogurt, 1/4 cup maple syrup, 1 teaspoon vanilla extract
- Gradually add the protein powder to the filling while continuing to mix on low speed. Ensure the protein powder is fully blended into the mixture.1 scoop vanilla or unflavored protein powder
- Carefully spoon or pipe the cheesecake filling over the prepared crusts in each muffin cup. Fill each cup about two-thirds to three-quarters full.
- Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the edges are set and the centers are just slightly jiggly.
- Once baked, remove the muffin tin from the oven. Let the mini cheesecakes cool in the tin on a wire rack for about 15-20 minutes.
- After the initial cooling, carefully transfer the mini cheesecakes (still in their liners or molds) to the refrigerator. Chill for at least 2-3 hours, or preferably overnight.
- Once chilled and firm, you can carefully remove the mini cheesecakes from their liners. Garnish with your favorite toppings such as fresh berries, sugar-free chocolate chips, or a drizzle of sugar-free caramel.fresh berries, sugar-free chocolate chips, drizzle of sugar-free caramel
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 1-2 months. Reheat gently in the microwave or oven if desired.
