Cookie Dough Cheesecake Cups!
Two of your favorite desserts in one! A butter soft cookie base, a creamy high protein cheesecake center, and an edible cookie dough topping!
gluten free and refined sugar free!
10 minutes
18 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 199 |
| Fat: | 12 g |
| Carbohydrates: | 16 g |
| Protein: | 8 g |
| Cholesterol: | 1 g |
| Sodium: | 47 mg |
| Fiber: | 1 g |
| Sugars: | 11 g |
| Calculated per serving. | |
Serves: 10
Ingredients
Cookie layer
- 4 Tbsp4 Tbsp4 Tbsp Unsweetened Cashew Butter, or peanut butter*
- 5 Tbsp5 Tbsp5 Tbsp Pure Maple Syrup, or date syrup
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.25 cup1.25 cup1.25 cup Almond Flour
- .25 cup.25 cup.25 cup Vanilla Protein Powder, **
- .33 cup.33 cup.33 cup Semi-Sweet Mini Chocolate Chips
Cheesecake layer
- 8 oz8 oz8 oz Full Fat Cream Cheese
- .33 cup.33 cup.33 cup Plain Greek Yogurt
- 1 whole1 whole1 whole Egg
- .25 cup.25 cup.25 cup Swerve Granular (sugar substitute), Or organic cane sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix wet cookie dough ingredients together, then fold in almond flour and combine. Fold in choc chips
- Press about 1tbsp cookie dough down into bottom of 10 cupcake liners and place in the freezer
- Save extra cookie dough to roll into mini balls for topping. Store this in the fridge until ready to use
- Make cheesecake filling by whipping cream cheese and yogurt together. Add in egg, sugar, and vanilla and whip again until smooth
- Pour 2-3 tbsp overtop cookie base
- Bake at 350 for 18-19min
- Allow to cool, then place in fridge for cheesecake to set at least 3 hours
- Remove from fridge and drizzle with melted chocolate and mini dough balls!
Notes
Can sub the cashew butter for peanut butter but a peanut butter cookie taste (my preferred method), or even butter instead of cashew butter for a buttery cookie can omit the vanilla protein completely but decrease the maple syrup to 3 tbsp instead of 5
Add a Note
My Notes:
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