Mini Plant Protein Cheesecakes

Prep time: 15 minutes   Bake time: 18-22 minutes   Chill time: 2 hours   Servings: 6 mini cheesecakes

Creamy cheesecake gets a protein-powered twist with these easy Mini Plant Protein Cheesecakes! Made with a simple graham cracker crust, a smooth cream cheese filling and Bluebonnet Organic Plant Protein Powder, these individually portioned treats are an easy way to add plant-based protein to a classic dessert. Serve them chilled and top with fresh strawberries for a festive, delicious finish.

Ingredients

For the crust

• ¾ cup graham cracker crumbs
• 2 tablespoons melted butter
• 1 tablespoon sugar 

For the cheesecake filling

• 8 oz cream cheese, softened
• 1 scoop Bluebonnet Organic Plant Protein Powder, Vanilla Flavor
• ¼ cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk or plant-based milk 

For serving

• Fresh strawberries or other berries, optional

Preparation Instructions

1. Prepare the oven and pan. Preheat the oven to 325°F. Lightly grease a 6-cavity silicone muffin pan or line a standard muffin pan with liners.
2. Make the crust. Combine the graham cracker crumbs, melted butter and sugar in a small bowl. Stir until the crumbs are evenly moistened.
3. Form the crusts. Divide the graham cracker mixture evenly among the six cavities and press firmly into the bottom of each one to create an even crust.
4. Prepare the filling. In a large mixing bowl, combine the softened cream cheese, Bluebonnet Organic Plant Protein Powder and sugar. Mix until smooth and creamy.
5. Add the remaining ingredients. Add the egg, vanilla and milk. Mix just until everything is incorporated and the filling is smooth. Avoid overmixing once the egg has been added.
6. Fill the cheesecakes. Divide the cheesecake mixture evenly among the prepared crusts, smoothing the tops.
7. Bake. Bake for approximately 18–22 minutes, or until the edges are set and the centers still have a slight jiggle.
8. Cool and chill. Allow the mini cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or until completely chilled and set.
9. Serve. Carefully remove the cheesecakes from the pan and top with fresh strawberries or your favorite berries before serving.

Recipe Tip

For the smoothest cheesecake texture, bring the cream cheese and egg to room temperature before mixing. Letting the cheesecakes chill completely also makes them easier to remove from the silicone molds.