Mini Protein Cheesecakes (Meal Prep Series)

Serves | 24 mini cheesecakes

Crust:

• 1 c Simple Mills Honey Cinnamon Sweet Thins, finely crushed (or graham crackers)

• 2 tbsp honey

Filling:

• 1 c plain Greek yogurt

• 1 c cottage cheese

• ¼ c vanilla protein powder

• 3 tbsp vanilla instant pudding mix

• 1½ tsp vanilla extract

Topping:

• 1 c fresh or frozen berries, chopped

Directions:

1. In a bowl mix finely crushed crackers and honey until combined. Press ~1 tsp of crust mixture firmly into each silicone mini muffin mold.

2. Blend filling ingredients until smooth and creamy, scraping down the sides of the blender if necessary. Spoon filling evenly over each crust.

3. Top with chopped berries and gently press into the filling.

4. Freeze until firm about 1-2 hours or overnight. Once frozen, transfer to an airtight container or freezer bag for storage. Let sit at room temp for 5–10 minutes for best texture.

   Optional: For a saucy berry topping, simmer and mash the berries on the stovetop for 5–10 minutes and then stir in a slurry (1 tsp cornstarch or tapioca flour + 1 tsp cold water) until sauce thickens. Continue with step #3.

You’ll find this recipe (and more like it!) in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.

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