I like to pretend it’s National Cheesecake Day most days of the week. The only problem with that is the calories add up faster than I can eat the dang thing; which is why I usually opt for a protein cheesecake made with half greek yogurt and topped with something delicious.
Just like eating cheesecake for dessert most days of the week, I have another habit I can’t seem to kick–buying every bit of produce I see at the grocery store. I have zero self control because I can’t seem to come home from a shopping trip without having bought copious amounts of fruit, like way too much fruit–like more fruit than any human being could possibly devour before it goes bad–too much fruit. To make a little extra room in my refrigerator, I topped my protein cheesecake with raspberries and it was glorious!
- 3/4 c greek yogurt (I used vanilla flavored)
- 3/4 c fat free cream cheese (can be replaced with full fat)
- 1 tsp. cornstarch
- 1/4 c egg whites
- 2 eggs
- 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off using code PBCHOCO)
- 1 tsp. vanilla extract
- 2 tsp. stevia (optional)
- 1/2 c fresh raspberries
- 1 tsp. maple syrup
- Pre-heat oven to 400f and prepare a cupcake pan with 10 liners.
- Place the berries and maple syrup in a blender on high until a puree forms.
- Strain out the seeds using a metal mesh strainer (optional) and then set a side.
- Place the yogurt and cream cheese in a blender on high until smooth.
- Add remaining ingredients one at a time, blending in between each.
- Pour cheesecake evenly into the liners (about 1/4 c each).
- Place 4 small spoonful's of the raspberry puree on the top of each cheese cake and then use a knife to swirl them together.
- Bake for 17-18 minutes.