Easy Guilt Free Single Serving Sized Chocolate Protein Cheesecakes [Low Carb]

Course Dessert

Keyword 10 ingredients or less, cacao powder, chocolate, cream cheese, easy, graham cracker, healthy dessert, low carb, plain yogurt, protein powder, pumpkin, sugar substitute, xylitol

Prep Time 20 minutes

Cook Time 25 minutes

Servings 12 individual cheesecakes

Calories 159 kcal

Author AZ@...And A Dash of Cinnamon

Ingredients

For the Crust

1 sleeve chocolate graham crackers crush gently in package prior to opening
3 T water

For the Cheesecake

8 oz cream cheese room temperature
1 cup pure pumpkin puree
1 cup plain yogurt (can use greek)
1/4 cup cacao powder (can use cocoa)
1/4 cup erythritol (or another sugar sub)
~90-100 g chocolate protein powder (likely 2-3 based on scoop size)

Instructions

For the Crust

Grind the graham crackers in your food processor finely
Add the water and then re-process. Stop and scrap at least once down the sides while combining if needed. It should be clumpy.
Line your cupcake pan with liners
Divide out your crust between the liners prior to smushing. This will help make each crust equal.
This step is the most tedious. Smush down the crust as tightly as you can. I use my finger to really get into all of the edges.
Set aside to make your cheesecake filling.

For the Cheesecake

Preheat your oven to 350 degrees (I usually do this once I am ready to put the cheesecake filling into the liners)
Take your cream cheese that has been brought to room temperature and blend until smooth in your food processor
Then add in the yogurt and pumpkin puree and blend until smooth. Scrap down the sides as needed.
Add in your protein powder, cacao powder and erythritol and blend until smooth. Scrap down the sides as needed to make sure everything is combined.
Divide the cheesecake filling between the 12 cupcake liners and smooth the top. (I just use the same spatula that I was using to scrap the sides with for less clean up)
Place filled cupcake pan in another pan that has enough water in it to cover the bottom of the cupcake pan. Place the combined pans in the oven and bake for 25 minutes.
Remove the cupcake pan from the water pan and let it cool on the stove top (Do not touch the tops, they will be jiggly and underdone)
Once cool, transfer to the fridge.
Once chilled, transfer to the freezer until cheesecakes are firm.
Once frozen, pull them out and either place in an airtight container back into the freezer, or immediately peel and eat! (You may have to let them thaw for a minute or two to easily get the wrapper off!)