Cookies N' Cream Mini Cheesecakes
Enjoy a sweet treat without the guilt
Servings: 9
Equipment
- 1 mini food processor or blender
- Silicone cupcake liners Click HERE
- 1 Air fryer or oven
Ingredients
- 1 Cup Nonfat Greek yogurt 1
- 1 Cup Good Culture low fat cottage cheese
- 1/4 Cup Egg whites
- 1 Scoop Sweat Ethic Ice Cream Cookie Sandwich protein powder or protein powder of choice
- 1/2 TBSP Stevia or sweetener of choice
- 1 Pinch Salt
- 1 tsp Vanilla extract
- 1/2 Package Sugar free cheesecake pudding mix
- 1 Package 100 calorie Aldi chocolate wafer cookies or cookies of choice
- Fat free Reddi whip 2 TBSP per person
- Strawberries slices to garnish
Instructions
- Preheat air fryer or oven to 240 degrees.
- In a mini food processor or blender add the nonfat Greek yogurt, cottage cheese, egg whites, protein powder, stevia, salt, pudding mix and vanilla. Blend until smooth.
- Crush up the bag of cookies and add to the batter. Mix with a spoon.
- Take a cake pan and add about a 1/2 an inch of water to the bottom (This prevents burning)
- Place the lightly greased silicone cupcake liners into the cake pan.
- Evenly distribute the batter into the cupcake liners
- Place into the air fryer or oven for about 30 minutes or until they are not jiggly in the center.
- Remove and place into the fridge for about an hour or overnight to firm up.
- Once ready to serve, add the Reddi whip and a sliced strawberry on top.