Bariatric Foodie

Protein Mini-Cheesecakes

Cheesecake is a dessert that’s extremely easy to make weight-loss surgery friendly! Try these mini-ones and add a bit of sweetness to your next gathering!

Servings	Prep Time
4mini-cheesecakes	20minutes

Cook Time	Passive Time
30minutes	15minutes

Servings	Prep Time
4mini-cheesecakes	20minutes

Cook Time	Passive Time
30minutes	15minutes

Ingredients

Cheesecake Filling

8oz. Low-fat Greek yogurt cream cheesesoftened
1 large egg
4oz. fat-free Salted Caramel flavored Greek yogurtlike Oikos Triple Zero
1/3c. whey isolate protein powdervanilla or unflavored
1/2c. Sola granular(or equivalent amount of your preferred sugar substitute that measures cup-for-cup like sugar)

Optional Crust

2tbsp. Low-fat Greek yogurt cream cheesesoftened
2/3c. lightly sweetened, hig-fiber cereal(like Fiber One)

Instructions

Make the Crust

Pre-heat oven to 325 degrees.
Line the bottom of mini-spring form pans with parchment paper.
Pulse cereal and cream cheese together in a food processor until it forms clumps resembling small peas. Press into springform pans and bake for 10 minutes.

Make the Cheesecake

In a mixing bowl combine cream cheese, egg, yogurt, vanilla, protein and sweetener. Beat with a hand mixer on medium for one minute, increasing to high-speed for 2 minutes. Make sure to get all the lumps out!
Pour over crumb crust. Place pans in a large baking dish. In a separate dish, place boiling water and arrange on the lowest rack of your oven. Place cheesecakes on middle rack. Bake for 30 minutes.
Turn off oven and crack open oven door. Allow cheesecakes to remain until oven cools down.
To serve, release springform pan, and gently pull cheesecake off by the parchment paper.

Recipe Notes

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