with an oat crust, caramel, chocolate drizzle, and chopped pecans.
Creamy, crunchy, chocolatey, caramelly, a whole new level of deliciousness. Made a little healthier without compromising on taste using a blend of yogurt and cream cheese, with a thin oat-based crust, and a secret "skinny caramel."
Okay, you twisted my arm. The secret to the caramel is using PBfit as a base! It's powdered peanut butter, which means all the taste of peanut butter, with a fraction of the fat content. Mix in vanilla, cinnamon, a pinch of salt, and sugar-free maple syrup to make a healthy caramel-dupe. The caramel is swirled into the middle of the cake, and a layer is also added on top. Drizzle the cake with your favorite melted chocolate (I love Gatsby Sea Salt Dark Chocolate!).
"It's like a Snicker's...but cheesecake. Swoon."
Why you NEED a slice, or three:
*Customizable – Not of fan of turtle flavored cakes? You can easily make this into a blueberry cheesecake with melted berries in place of the caramel, or any other flavors you'd like to try. Use whatever toppings you have!
*Health Benefits – Probiotics, protein, chocolate counts as a vegetable (right?)
*Lower Fat - Using a mix of cheesecake batter bases that are low in fat, but high in protein.
Mini Turtle Cheesecakes
Ingredients:
Crust:
• 30g oat flour
• 1 tsp swerve brown sugar or stevia
• Pinch salt
• 40g vegan protein powder*
• 20mL sugar-free maple syrup or agave or honey
• 20 - 30 mL water
Cheesecake:
• 300g coconut yogurt
• 1 tbsp swerve brown sugar or stevia
• 100g lite cream cheese
• 1 tsp vanilla extract
• 10g cornstarch
• Pinch salt
• 2 eggs (room temp) or flax eggs
Caramel:
• 20g PBfit
• 1 tbsp sugar free maple syrup or honey or agave
• 1/2 tsp cinnamon
• Smidge of vanilla extract
• Pinch salt, water to thin
Toppings:
• Chopped pecans, walnuts
• Melted dark chocolate
(Makes 2 small cakes)
Method:
1. Add the (cheesecake) wet ingredients to a mixing bowl and stir or whisk until combined. Slowly fold in the wet ingredients, being careful not to overmix the batter. Allow to sit in the fridge for about 5-10 minutes.
2. Preheat oven to 360F. Add the crust ingredients to a small bowl and mix until a crust is formed. Press into the bottom of two greased, mini springform pans, or a muffin pan if you don't have one!
3. Use a fork to gently poke some holes in the middle of each crust. Bake the crusts for 6-8 minutes.
4. Make the caramel sauce in a little bowl or ramekin.
5. Pour a quarter of the batter over each crust. Swirl in some of the caramel to both batters, reserving plenty to top the cakes later. I like to add a sprinkle of brown sugar here, but it's optional!
6. Cover both with the remaining cheesecake batter. Gently tap each cake on the counter to release any air bubbles. Add both cheesecake to the oven, and bake 25-26 minutes. *Make sure you don't open the oven door to check! This could cause some troubles later.
7. Remove cakes (the center should lightly jiggle, and the tops of the cakes should have a light golden brown sheen). Allow to fully cool to room temp before covering and refrigerating overnight.
8. Top each cake with a layer of caramel, melted chocolate, and chopped pecans. Enjoy!
Calories (1 mini cake, w/caramel only) | Carbohydrates (g) | Fat (g) | Protein (g) |
380 | 21 | 14 | 38 |
Comments