Name: High Protein Caramel Apple Cheesecake Protein Cups
Cook time: 35 min
Total time: 35 min
Ingredients: 1.5 cups non-fat Greek yogurt (plain or vanilla); 8 oz low-fat cream cheese, softened; 2 scoops vanilla whey or casein protein powder; 1/2 cup granulated monk fruit sweetener (or stevia); 2 large egg whites; 1 tsp vanilla extract; 1 cup crushed graham crackers; 2 tbsp melted light butter or coconut oil; 2 medium Granny Smith apples, finely diced; 1 tsp ground cinnamon; 2 tbsp sugar-free caramel sauce

Ingredients

Scale

1.5 cups non-fat Greek yogurt (plain or vanilla)
8 oz low-fat cream cheese, softened
2 scoops vanilla whey or casein protein powder
1/2 cup granulated monk fruit sweetener (or stevia)
2 large egg whites
1 tsp vanilla extract
1 cup crushed graham crackers
2 tbsp melted light butter or coconut oil
2 medium Granny Smith apples, finely diced
1 tsp ground cinnamon
2 tbsp sugar-free caramel sauce

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Instructions

Preheat your oven to 325°F (165°C) and line a standard muffin tin with paper or silicone liners. In a small bowl, combine the crushed graham crackers with the melted butter. Mix until the texture resembles wet sand. Distribute the mixture evenly among the 12 liners, pressing down firmly with the back of a spoon or a small glass to create a solid base.
In a large mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, protein powder, monk fruit sweetener, and vanilla extract. Whisk until no lumps remain. Gently fold in the egg whites until just combined. Be careful not to over-mix, as too much air can cause the cheesecakes to crack during baking.
Pour the cheesecake batter over the graham cracker bases, filling each cup about three-quarters of the way full. Place the muffin tin in the oven and bake for 18 to 20 minutes. The edges should be set, but the centers should still have a slight jiggle. Remove from the oven and let them cool at room temperature before transferring them to the refrigerator for at least two hours.
While the cups are chilling, place the diced apples in a small skillet over medium heat. Add the cinnamon and a splash of water. Sauté for 5 to 7 minutes until the apples are tender and the liquid has evaporated. Remove from heat and let the apples cool completely.
Once the cheesecake cups are fully chilled and firm, spoon a generous tablespoon of the sautéed apples onto each cup. Drizzle the sugar-free caramel sauce over the top. Serve immediately or store in an airtight container for a delicious snack any time of day.

Cook Time: 35 minutes