skinny girl mini cheesecakes

Let's talk about my food porn addiction.

There are times we want to have all the fun and eat it too. One of my greatest pleasures in life is being in the kitchen and wrapping my head around ideas that are delicious, but won't put a dent in your diet. 
Last week I was serving a girl that I had gone to high school with, and her boyfriend. We chatted very briefly about the bodybuilding industry and my thoughts on competing, but one thing that struck my attention was this protein cheesecake they loved making.
I forgot how much I love cheesecake.
My mom and I used to go to White Spot pretty much every week, and we would always share a cheesecake for dessert. It's not like I just like cheesecake. I could eat it every day. So... I decided to create my own, but a little modified.

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Skinny Girl Mini Cheesecakes

They are:

• Gluten-Free
• High protein
• Relatively low sugar and low fat
• Delicious
• Fabulous
• Will make everyone think you are a superstar rocket scientist in the kitchen that knows their way around flavour 

Grocery list:

• Vanilla protein powder
• Coconut oil
• Coconut
• Coconut sugar
• Coconut milk
• Gluten-free oats
• French Vanilla and English Toffee stevia
• Sea Salt
• Fat-free cream cheese
• Non-fat vanilla greek yogurt
• Egg whites
• Vanilla

So, like, what do I do now like how does this make a cheesecake?

CRUST

• 2 cups of gluten-free oats, blended into a flour
• 4 tbsp coconut oil, melted
• 1/3 cup coconut sugar
• 1/4 cup coconut

Directions

1. Preheat oven to 375°F
2. In your food processor or nutribullet, blend oats into a flour
3. Put all ingredients in a bowl and mix until well combined. Press into lined muffin tins or silicone molds, about 1 tbsp of mix each. 
   1. You will not use this entire recipe. Save the rest for making homemade granola, use for shakes or use as a topping for yogurt!
4. Bake for 6 minutes and remove. Set aside, let cool.

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CHEESECAKE

• 2.5 scoops of vanilla protein powder
• 2 containers of fat-free cream cheese
• 175g vanilla greek yogurt (I used Skyr by President's Choice)
• 1/3 cup plus 2 tbsp egg whites
• Splash of vanilla
• 1/2 tsp sea salt
• 1/3 cup stevia, I used a mix of French Vanilla and English Toffee stevia drops

Directions

1. Turn down oven temperature to 350°F
2. Mix all ingredients in a stand mixer and pour on top of pre-baked crusts
3. Bake for 18-20 minutes
4. Pull them out and set aside to cool for 20 minutes, then put them in the fridge to set for a couple hours.

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SALTED CARAMEL SAUCE

• 1/2 cup full-fat coconut milk
• 1/2 cup coconut sugar
• 1 tsp vanilla
• 1 tsp sea salt (add more for a more salty taste)

Directions

1. Melt the coconut milk, sea salt and coconut sugar together over medium-low heat in a small saucepan
2. Once it starts to bubble, stir in the vanilla and simmer for 20 minutes. Let it cool completely before using
   1. I put mine in a piping bag and placed in the freezer to allow it to set. You will have so much for leftovers which is awesome to top on pancakes, waffles, or even as a topping for sundaes!
3. Pipe onto cheesecakes, you only need a little. On average I used about 1 tsp of the caramel sauce per cheesecake, so a little goes a long way!​

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For those who count macros...

For this recipe, despite having plenty of leftover crust and caramel, I made a total of 12 cheesecakes. I always like to count the macros of the things that I make for my own curiosity, as in general, the things that I bake don't have nearly as much sugar as many recipes do (cause I'm sweet enough already *wink*).
MACROS
Per cake:
169 Calories
18.5g carbs
4.5g fat
15g protein

*Keep in mind, that if you did these cakes without the caramel sauce or the crust, they would virtually be carb and fat free, however we all know cheesecakes need the fun! ENJOY!

​<3