the best low calorie mini cheesecakes with a creamy New York style filling and a protein cinni buns frosting.
My BFF and I tried out the Frisch's peanut butter pie baby on our last lunch outing, and I have to say, if you haven't tried these yet, RUN to grab one now. That pie inspired these beautiful mini cheesecakes, but with a lighter take.
These pie babies have an easy oat base, a creamy peanut butter filling, and a protein yogurt frosting, all lower calorie! Which means that leaves extra wiggle room for a double dose of whipped cream or an extra drizzle of peanut butter ;)
You only need a handful of ingredients and 25 minutes for the perfect make-ahead treat. I promise, you will LOVE them <3
"No water bath or overnight chilling needed! "
What do you need for these pie babies?
*Oat flour – Or all-purpose flour. You can also use gluten-free or wholewheat!
*Applesauce + Baking Soda – For the soft, textured base. Applesauce is a wonderful alternative to butter.
*PBfit– I use powdered peanut butter for 1/3 the fat of regular nut butter. Just blend in water for a creamy, peanutty spread. It's also a protein source.
*Stevia – I use a cane-sugar/stevia blend, but you can use a sweetener of your choice.
*Vanilla Extract - A key to any great baked dessert.
*Light Cream Cheese + Greek Yogurt - for optimal creaminess without excess calories❤️
*Egg - Room temp! This helps the cheesecake hold it's shape. You can also use flax egg.
*Lemon Juice - For added flavor and texture!
Mini PB Pie Babies
Ingredients:
BASE
• 3 tbsp oat flour
• 2 tsp stevia+cane sugar blend
• 1 tbsp vanilla protein powder
• 1 tbsp unsweet applesauce or pumpkin purée
• 1 tsp vanilla extract
• 1/2 tsp baking powder or soda
FILLING:
• 100g light cream cheese
• 140g coconut yogurt
• 1 tbsp stevia+cane sugar blend
• 1 tbsp agave or sugar-free maple syrup
• 1 tbsp vanilla protein powder
• 16g salted PBfit or nut butter
• 1 egg, room temp (or flax egg)
• 1 tsp lemon juice
• ½ tsp vanilla extract
FROSTING:
• 1 scoop cinni buns protein powder (Alani Nu)
• 140g coconut yogurt
(Makes 6)
Method:
1. Pre-heat oven @ 360°F. Line a muffin pan with 8 cupcake liners.
2. In a bowl, make the pie base by mixing together all base ingredients until well combined.
Spoon a little of the base into each cupcake liner, flatten using a spoon and bake for 5 minutes. Set aside once finished baking.
3. Make the pie filling by whisking together the egg and sugar until light and fluffy. Then whisk in the yogurt, cream cheese, vanilla, agave, PBfit, protein powder, and lemon juice until smooth (but don't over mix!).
4. Divide the cheesecake batter evenly between the 8 cupcake cavities and bake ~ 20 minutes. Once the mini cheesecakes are ready, let them cool 5 minutes in the pan before transferring to an airtight container and letting them chill in the fridge for at least 1 hour. 5. Top with frosting, melted peanut butter, sea salt, and sprinkles. Enjoy them as a treat, or even in a yogurt bowl with some fruit and walnuts for a sweet breakfast :)
NOTES:
1. Toppings are completely optional: You don't have to add frosting and sprinkles, but we HIGHLY recommend it!
2. PBfit is my go-to spread, as it is lower in fat. If you prefer, you can use any nut butter.
3. No protein powder? Use extra oat flour instead. For the frosting, if you don't use protein powder, add jell-o powder or cream cheese to thicken the texture.
4. Store in a sealed container in the fridge. Pull out a mini pie when you're ready to eat!
*Nutritional values may vary based on what you use. Macros include light cream cheese, and PBfit, without frosting.
Calories (1 pie) | Carbohydrates (g) | Fat (g) | Protein (g) |
97 | 10 | 4 | 6 |
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