Sunday, July 26, 2015

Crockpot Snickerdoodle Protein Cheesecake in Jars

This recipe is another sneak peek into one of the recipes in an upcoming cookbook that I wrote for Venus Index Immersion members! If you do not have Immersion or Venus Index - you can learn more here -

Before I share the recipe, I have a simple life hack tip on hulling strawberries with a straw! I love to garnish this cheesecake with berries, it looks gorgeous!

Anyway, be sure to scroll to the bottom to check out the macronutrients on these cheesecakes. Pretty impressive!

Now onto the recipe...

Crockpot Snickerdoodle Protein Cheesecake in Jars

Serves 8

Two scoops of vanilla, cinnamon, or snickerdoodle protein powder (I used PEScience)
2 eggs
2 or 1/3 cup egg whites
1.5 cups Greek yogurt
2 cups granular sweetener of choice (I used stevia)
1 tsp natural vanilla extract
1 tsp cinnamon (reduce by at least half if using cinnamon or snickerdoodle protein powder)
2 x 8 oz packs of fat free cream cheese
8 mason jars (tested with 1/2 pint size jars, you could also use ramkins)
Optional - whip cream and sprinkles

Directions: Fill your crockpot with about an inch of water and turn it on high. Test how your jars or ramekins will fit in. (I typically do mine in two batches or turn on two crockpots since mine will not all fit in at once.)

Start with creaming the cream cheese and protein powder, then add the sweetener, yogurt, and eggs. Then add the rest of the ingredients. Mix your ingredients well with a mixer. Next, pour mix evenly into the jars. Then, carefully place in the crockpot. Make sure to not get water inside the jars. Add enough water to bring the water level 3/4 of the way up the sides. Cook for 2 hours.

Allow to cool and place in the fridge for a few hours.
Top with whatever your heart desires- I like whip cream, sprinkles, and a bit more cinnamon/stevia mixed across the top.

Nutritional stats per serving

142 cals
1.5 g fat
6 g carbs
21.5 g protein

Did you know about this straw hack?!
X- Liss