Lightened-up Protein Cheesecake Cupcakes

I can’t believe I’m posting this recipe. Actually, I can’t believe it took me three days to post it. I’ve been too busy devouring the entire batch of my brand-new Protein Cheesecake Cupcakes.

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I saw this post on Chocolate Covered Katie for Cheesecake Cupcakes a few weeks back and bookmarked it to try. I love cheesecake and cupcakes, and I also really love most of CCK’s recipes. She’s done a fantastic job creating healthier vegan sweets and for that I’m really thankful.

Bearing that post in mind, I thought to myself, there must be a way I can add some more nutritionally-sound oomph to the recipe. There’s got to be a way I can turn this into one of my protein treats.

Enter BuiltLean and their Protein Cheesecake recipe. I liked most of it, but wanted to lighten it up a little bit and rely a little less on animal protein and stevia.

I decided to make my very own lightened-up Protein Cheesecake Cupcakes without a real plan in mind. Does this make me a real food blogger? I hope so. These are scrumptious. I hope it wasn’t a happy accident. I’ll have to report back after my next batch. I used my trusty vanilla Orgain protein powder, maple syrup from the farm of a friend, and Trader Joe’s nondairy cream cheese. Just like CCK, I topped mine with black cherry jam. I’ve also topped them with strawberries and eaten them just plain.

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ENJOY!

Lightened-up Protein Cheesecake Cupcakes

Yield: 10

Ingredients

  • Graham crackers, crushed
  • 12oz cream cheese (I used Trader Joe's nondairy)
  • 1 cup nonfat Greek yogurt
  • 2 whole eggs
  • A few tablespoons of maple syrup (to taste - the protein is flavored so no need to add too much)
  • 2 rounded scoops of Vanilla Orgain (not tested with any other protein powders - this is a plant-based powder)
  • Dash of vanilla extract

Instructions

  1. Preheat oven to 350. Crush graham crackers and set in bottoms of 10 muffin cups.
  2. Blend remaining ingredients in a bowl with a hand mixer until smooth. Batter will be thick.
  3. Pour into muffin cups, shaping the tops flat with a spatula.
  4. Bake for 20 minutes, then leave oven door closed and turn off heat. Leave cupcakes in the oven for about 50 minutes, then take out and let cool on the counter for about an hour. They may still look underdone, but trust me.
  5. Refrigerate cupcakes overnight and in the morning they will be ready to eat! Run a knife along the edge of the cupcakes and pop them out with a fork. Enjoy!

Notes

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