Cookies n' Cream Mini Protein Cheesecakes

Every now and then you make a recipe that just blows your socks off. This was one of those. Somehow a “cleaned up” version of cheesecake (without flour, butter, sugar or oil) tasted better than the original! Now i just need to make one full size šŸ˜‰

I tested these out at a Memorial Day weekend BBQ and it was safe to say they were a huge hit with everyone! I love it when I can sneak a nutritious recipe in with sugar-laden Apple Pies and people actually prefer my dessert.. SUCCESS šŸ˜‰

Cookies n' Cream Mini Protein Cheesecakes

What i loved about this recipe was the simplicity… sometimes less is more. If you can pick ingredients that complement each other, everything just seems to come together. Take for example the crust… just a few main ingredients went into it and same with the cheesecake portion. Quick, nutritious and rich is my kind of Cheesecake!

Ok so enough talking, you probably should just read the recipe below and get baking! DO IT! And then let me know how awesome they taste! =)

Cookies nā€™ Cream Mini Protein Cheesecakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12 cheesecakes

Serving Size: 1 cheesecake


  • For the crust:
  • 1 cup soaked and pitted dates (I soak mine overnight)
  • 1 1/2 cups raw cashews
  • 1/4 tsp vanilla extract
  • 1 tsp cinnamon
  • Optional: 2 tbsp xylitol (If you like an extra-sweet crust)
  • For the Filling :
  • 1/2 cup non-fat or light cream cheese
  • 1/2 cup non-fat plain greek yogurt
  • 1/3 cup xylitol
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees
  2. Line a cupcake pan with silicone or paper liners (silicone works great for the cheesecakes)
  3. Throw your crust ingredients in a food processor and blend well until it reaches a dough-like consistency
  4. Divide crust mixture into 12 cupcake liners and press with the back of a spoon until flat (if you refrigerate for a bit before it it will make it less "sticky" and easier to press)
  5. In the food processor, combine all filling ingredients (including the chocolate chips) and blend well. I like to make sure the chips are broken up a bit.
  6. Pour this mixture into each of your cupcake liners.
  7. Bake for ~20minutes
  8. Let cool for 10 mins and transfer to cooling rack. Let cool completely and then refrigerate until you are ready to serve

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