Awesome things come in small packages; and no more so than when we’re talking about these amazing cheesecakes. Made perfectly palatable in small foil cupcake liners, I replaced the vanilla wafers with an easy nut/protein powder recipe for a hefty crust that holds together, even in your hand.
1/4 cup vanilla protein powder
3 Tbsp melted butter
2 packages (8 ounces each) cream cheese
1/4 cup Steviva** blend sugar substitute
1 teaspoon vanilla
Preheat oven to 325° Fahrenheit.
Place foil liners in muffin tins. Place heaping Tbsp of crust mix into each liner. Press lightly. Refrigerate for 30 minutes.
In a mixing bowl, combine cream cheese, vanilla, and Steviva blend. Mix until well blended. Add eggs until blended. Spoon cream cheese batter into crusts, filling each liner about 3/4 full.
Bake for 25 minutes. Makes 12.
Nutritional information: Calories: 210, Carbohydrates: 2.75 g, Fiber: .42 g, Net Carbohydrates: 2.3 g, Protein: 5,25 g, Fat: 19.4 g
Note: You can go without the muffin pans if you are gentle with the foil wrappers. These can hold their shape, especially if placed side by side in a shallow jelly roll pan and when handled with care.
**for Splenda users, sub 1/2 cup baking mix; for erythritol/xylitol users, sub with 1/3 cup erythritol, 1/4 cup xylitol to taste