Macrofriendly Mini Cheesecakes

I am a true believer that the world of food should be open to a person and moderation in all things is a great way to live life, that’s why I specialize in creating macro-friendly recipes that are much easier to “fit” in moderation.

For more macro-friendly recipes, lifestyle posts and bodybuilding posts feel free to follow my instagram @boho_nutrition!

This recipe is suitable for bariatric patients, vegetarians, body builders, anyone who is practicing moderation or just someone looking for a delicious dessert recipe!

I have always loved cheesecake! When I say cheesecake we are talking the real deal, flaky, creamy, deliciousness! No-bake cheesecakes have no place in my house!

At 5’2” I was heartbroken at the thought that I’d really struggle to be able to fit a full fat, full sugar 700 kcal slice of cheesecake into my diet (and be able to stop at one small slice, ha!). That’s why I came up with this recipe for mini macro-friendly cheesecakes! Their already portioned nature helps with moderation. Moderation was never my strong suite and as a body builder it has to be! So these perfectly portioned little cups were much better in my book than taking a “slightly larger” piece and guesstimate the nutrition facts!

Despite the recipe substitutions the crust tastes like authentic graham cracker crust, sweet and buttery! The fact that you have to bake these (only about 10 min!) means the filling comes out flaky and creamy to get the same mouth feel as regular cheesecake. That being said, despite the cooking process this is still a very quick, easy recipe that does not require many expensive ingredients that you’ll never use again in your life!

If you would prefer to make a whole cheesecake this recipe does work! I have tried it both ways experimentally and it comes out fantastically! (If you choose to make a whole cake it will have to cook longer in order for the center to cook through)

I sincerely hope you enjoy! If you do, feel free to share your results on social media and tag @boho_nutrition!

Servings: Makes 12

Cookware required

Muffin tin

Cupcake wrappers

Prep Time

Approx. 25 min

Cooking Time

Approx. 10 min

Total Time

Approx. 35 min

Difficulty Level

Easy

Ingredients

Filling

-12oz (339g) Greek cream cheese

*found at Wegmans in the cream cheese aisle

-5.3oz (150g) Fat free greek yogurt

-1/2 tsp vanilla extract

-2 Large Eggs

-2 scoops (~60g) vanilla protein powder

*Nutrition facts may change depending on which protein powder you choose

-1/3 C (~100g) powdered Stevia (or other sweetener of choice)

Crust

-3/4C (60g) Graham cracker crumbs

-2 Tbs Serve no calorie brown sugar (or other sweetener of choice)

Directions

-Preheat oven to 375 degrees Fahrenheit

-Combine all filling ingredients in a bowl/blender/food processor and blend until smooth

-Place cupcake wrappers in a muffin tin pan (makes them much easier to get out)

-Crush crust ingredients in a food processor until fine

-Cover each cupcake liner bottom with and even amount of the crushed Graham cracker blend and spray with a small amount of "I can't believe it's not butter" spray

-Spoon the filling mixture evenly into the cupcake cups

-Cook until firm in the center of each cheesecake (~10-15 min)

-Let cheesecake cups cool on wire rack

The hardest part is letting them cool long enough before you dig in!

Nutrition Facts

For one cheesecake

Calories 100 kcal

Fat 3g

Carbs 7g

Protein 9g

Feel free to tell your friends all about my recipes, I’d appreciate it!

Rhianon Condello RDN, BSN, RN

Tag me in your food posts! (@boho_nutrition)