Blueberry Protein Swirl Mini Cheesecakes Recipe

Blueberry Protein Swirl Mini Cheesecakes Recipe

These Blueberry Protein Swirl Mini Cheesecakes are a delightful and nourishing dessert that combines whole-food ingredients with a high-protein focus. They're perfect as a healthy treat that satisfies the Valentine’s Day dessert all while nourishing your body.

Ingredients

For the Crust:

• 1 cup almond flour
• 2 tablespoons coconut oil, melted
• 1 tablespoon raw honey (optional, for sweetness)
• 1/4 teaspoon cinnamon

For the Cheesecake Filling:

• 1 cup plain full fat Greek yogurt (or coconut yogurt for dairy-free)
• 8 ounces cream cheese (or cashew cream for dairy-free)
• 2 scoops vanilla protein powder (SO CLEAN protein powder)
• 1 tablespoon honey
• 2 large eggs
• 1 teaspoon vanilla extract

For the Blueberry Swirl:

• 1/2 cup fresh or frozen blueberries (1/2 cup more for the topping if desired)
• 1 teaspoon lemon juice

Instructions

1. Prepare the Blueberry Swirl:

1. In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice.
2. Cook for 5–7 minutes, stirring occasionally, until the blueberries release their juices and thicken slightly.
3. Remove from heat and let the mixture cool. Blend it into a smooth purée if desired.

2. Make the Crust:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix almond flour, melted coconut oil, raw honey, and cinnamon until the texture resembles wet sand.
3. Divide the crust mixture evenly among the muffin cups, pressing it firmly into the bottom.
4. Bake for 5 minutes, then set aside to cool.

3. Prepare the Filling:

1. In a large mixing bowl, beat the Greek yogurt, cream cheese, and protein powder until smooth.
2. Add honey, eggs, and vanilla extract, and mix until fully combined.
3. Spoon the cheesecake filling evenly over the crusts in the muffin tin.

4. Add the Blueberry Swirl:

1. Drop small dollops of the blueberry mixture on top of each cheesecake.
2. Use a toothpick or skewer to swirl the blueberry mixture gently into the filling for a marbled effect.

5. Bake the Mini Cheesecakes:

1. Bake the cheesecakes in the preheated oven for 18–22 minutes, or until the centers are set but slightly jiggly.
2. Remove from the oven and let cool to room temperature before chilling in the fridge for at least 2 hours.

6. Serve and Enjoy:Carefully remove the mini cheesecakes from the liners and serve chilled. Store any leftovers in an airtight container in the fridge for up to 5 days. Before serving you can add a small amount of the blueberry topping.

Nutritional Highlights (per mini cheesecake, based on 12 servings, PER serving):

• Calories: ~180
• Protein: ~10 g
• Carbohydrates: ~8 g
• Fat: ~12 g
• Fiber: ~2 g
• Sugar: ~4 g