Homemade Cheesecake Cups
J.Newtrition cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John DeKemper on SeeMeCook
Protein-rich individual cheesecake cups made with reduced-fat cream cheese, Greek yogurt, and vanilla protein powder. Chilled cups are topped with cooked blueberries and, optionally, crushed cookies or cereal and whipped cream.
- Time
- 2 hours 35 minutes
- Cuisine
- American
Ingredients
- 245 g
- 50 g
- 50 g
- 4 g
- 30 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 775 g before cooking, which is about 80 g per serving.
Steps
Preheat the oven to 300°F (150 °C) (150°C (300 °F)).
Put the cream cheese, Greek yogurt, sweetener, a pinch of salt, and vanilla extract into a food processor. Crack in the egg and add the vanilla protein powder.
Blend until the mixture is smooth and evenly combined.
Pour the mixture into a muffin tray, dividing it into 10 cups.
Bake at 300°F (150 °C) (150°C (300 °F)) for 20 minutes.
Let the cheesecake cups cool for 20 minutes.
While the cups cool, cook the frozen blueberries in a pan. The source does not specify a cooking time or technique.
Top the cooled cups with the cooked blueberries. If desired, add crushed cookies or cereal and whipped cream; the author also notes that any fruit can be used as a topping.
Refrigerate for 1–2 hours for a classic cheesecake texture.
Notes
The original description gives macros per serving when divided into 10: 94 calories, 8 g protein, 5 g carbohydrates, and 4.7 g fat. The transcript mentions optional crushed cookies or cereal and whipped cream, but the written ingredient list does not specify amounts. It also says to cook the blueberries in a pan without providing a time or method.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 105
- Protein
- 10 g
- Carbs
- 5 g
- Fat
- 5 g
- Fiber
- 0 g
Where the calories come from
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