I don’t know about you, but after eating dinner, I often feel like having dessert. Not a massive desert though—just a bite of something sweet, especially during the holidays. These mini cheesecakes are the perfect way to satisfy your desire for something sweet while holding back on the sugar and calories. They're creamy, sweet, delicious, and macro-friendly, making them a perfect dinner chaser or afternoon snack.
If you're planning a holiday gathering, these hold up well and are wonderful to whip up in advance to treat your guests to something that's both sneakily healthy and finger-lickingly delicious.
To make them seasonal, add a chopped strawberry to turn them into cute little protein Santa hats!
- Ground almonds, 1/4 cup
- Crunchy almond butter, 2 tbsp
- Honey, 1 tbsp
- Quark, 1/2 pot (125 g)
- Whole egg, 1
- Unflavored whey protein, 1/8 cup
- Toffee Stevia drops, 1/2 tsp
- In a bowl, mix the almonds, almond butter, and honey together until you get a delicious dough. Roll the dough into 12 little balls, then press them into 12 mini muffin cups. Set aside.
- To make your filling, whisk the quark, egg, whey, and sweetener in a bowl until you get a smooth batter. Pour this into your cups (you might have some batter left over).
- Bake for 7-10 minutes at 320 degrees F. They’ll feel uncooked in the center, which is totally fine; you don't want them to brown on top or cook though.
- Let the cheesecakes cool completely before eating!
- Serving size: 1 slice
- Recipe yields 12 servings
- Calories: 94
- Fat: 6 g
- Carbs: 4 g
- Protein: 6 g