Pumpkin Protein Cheesecake Squares

I’ve been experimenting a lot in the kitchen lately with VitaFiber IMO and LeanFit Protein. If you are not sure what VitaFiber IMO is please click the hyperlink above and check their website out for all the details on this low calorie probiotic sweetener! 


Now for the recipe, I used a gingersnap crust for this recipe but you can use any crust you like.


Recipe:

Pumpkin Protein Cheesecake Squares

Ingredients:

Crust:
•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)


Filling:

•500g Fat free cream cheese
•¾ Cup 1% Cottage cheese
•½ Cup Pure pumpkin puree
•¼ Cup Almond milk (Can sub with any milk of choice)
•½ Cup VitaFiber Syrup (Can sub with any other sweetener)
•1 tsp Pure vanilla extract
•1 Tbsp Fresh squeezed lemon juice
•¾ Cup (85g) LeanFit Whey protein powder 
•1 tsp cinnamon
•¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
•1 Egg
•2 Egg whites


Method:

  1. Preheat oven to 300ºF. Line 8×8 glass dish with tinfoil or parchment paper, wrapping all the way up to top over edges and grease sides with coconut oil.
  2. In food processor pulse gingersnap cookies until large crumbs, add walnuts and pulse until fine crumbs, then add melted coconut oil and VitaFiber, pulse until just combined. Press into prepared dish and place in fridge. Wash food processor.
  3. In clean food processor combine cream cheese, cottage cheese, pumpkin, almond milk, VitaFiber syrup, vanilla and lemon; process until smooth scraping sides as needed. Add whey protein powder, cinnamon and seasonings and process until smooth. While food processor is still running add egg and egg whites, process for 10 seconds and turn off. Pour filling over prepared crust.
  4. Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
  5. Remove from fridge and slice into 16 squares. Serve with toppings as desired. I used caramel and walnuts.


Macros: (Yield 16 squares)

Calories: 217 | Fat: 9g | Carb: 18g (fiber 13g / sugar 8g) | Protein: 12g

Canada Day Protein Cheesecake Squares

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It’s almost my favorite holiday … Canada Day! 🍁 It’s also my moms birthday just before so I wanted to make something for my mom and combine it with a Canadian theme. I went a searched good old pinterst for canada food and I saw these little cheesecakes in the shape of the Canadian flag so I recreated it with my own high protein recipe and homemade chia jam. Recipe below.

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Canada Day Protein Cheesecake Squares

Ingredients:

➡Crust:
•200g honey graham crackers pulsed into crumbs
•3Tbsp coconut oil

Filling:
•500g (2 packages) light cream cheese
•1¼cup plain 0% greek yogurt
•2tsp pure vanilla extract
•1/3cup powdered VitaFiber IMO (can be subbed for granulated xylitol or sweetener of choice)
•3scoops LeanFit Protein vanilla whey isolate
•¼cup coconut milk
•2 large eggs

Directions:

1. Preheat oven to 300ºF. Line 8×8 pan with tinfoil or parchment paper coming all the way up the sides and hanging over, grease with coconut oil and set aside.

2. Prepare graham cracker crust, pulse crackers down with food processor if needed, add melted coconut oil and mash together or process in food processor. Press evenly into prepared pan and set aside.

3. Clean food processor. Process cream cheese and greek yogurt then add vanilla, sweetener of choice, whey protein and milk. Process adding 1 egg at a time until smooth, scraping sides as needed. Pour into prepared crust evenly and bake for 50 minutes, turn oven off and let sit for another 50 minutes with the oven door propped open. Place in fridge overnight.

4. Remove cooled cheesecake from pan and slice into squares and decorate as desired. Raspberry chia jam recipe below.

Macros (yield 15) no topping/using VitFiber
Calories: 202 | Carb: 19.7g (fiber 6.5g / sugar 6g) | Fat: 9.4g | Protein: 11.3g

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Chia Jam:

•2cups fresh or frozen berries (I used fresh raspberries in this recipe)
•½ – 1Tbsp xylitol or granulated sweetener of choice
•1tsp pure vanilla extract
•2Tbsp chia seeds
1. Combine all ingredients except chia seeds in saucepan and bring to a boil, lower heat and simmer for about 15-20 minutes, mashing berries down, remove from heat add chia seeds and set aside, cool and store in fridge.

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Chocolate Swirl Protein Cheesecake

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Cheesecake for the win! And as a post workout snack even more of a win! This cheesecake is high in protein and low in carbs … if you ex the chocolate chips it would be even more low carb but then it wouldn’t be a swirl cheesecake 😝

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Just delicious!

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Recipe:

Chocolate swirl protein cheesecake

Crust:
•1C graham cracker crumbs (I used about 200g chocolate bunny grahams ground into very fine crumbs)
•3Tbsp coconut oil, soft

Filling:
•1/2Cup dark chocolate chips (enjoy life foods)
•250g cream cheese
•1Cup 1% cottage cheese
•1¼Cup Plain 0% greek yogurt
•1 Egg
•2tsp pure vanilla extract
•½Cup xylitol
•3 scoops (93g) vanilla whey protein powder (I used Kaizen Naturals)

Method:
Preheat oven to 300ºF. Prepare springform pan, grease and line sides with parchment if desired (greasing should work just fine). Make the crust, if you use bunny graham’s like me I pulsed them down to very fine crumbs in my food processor then added in the coconut oil. Press into springform pan evenly, set aside.  Start the filling, melt the chocolate in double boiler or microwave and set aside to thicken slightly. In food processor mix remaining filling ingredients until smooth and pour ½ over crust. Drizzle ½ of melted chocolate and swirl with toothpick, pour remaining batter over then drizzle and swirl remaining chocolate on top. Bake 1 hour, turn off oven, prop door and let sit for another 45min-1hr. Place in fridge overnight.

Serves 16
Macros:
Calories: 202 | Fat: 10g | Carbs: 17g (fiber 1g/sugar 7g) | Protein 13g

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Oreo Cheesecake Squares

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Ok so this is far from healthy but they were so delicious I had to share the recipe with you! Everything in moderation is ok … cheat day! I made this yummy cheesecake for my sisters birthday, she asked for something chocolatey and decadent so I made this! Recipe below.

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Oreo cheesecake squres

Crust:
•1 Package oreo cookies (reserve 4 oreos to crush in filling)
•1/2Cup butter, room temperature

Filling:
•3 250g Packages cream cheese, softened
•1 300ml can sweetened condensed milk
•3 Whole eggs
•2 tsp pure vanilla extract

Stir into filling:
•1/4 Cup chocolate chips + 2 Tbsp for top
•4 reserved oreos, crushed + extra for top
•1 tsp oat flour (or choice, this prevents sinking to bottom)

Directions:
1. Preheat oven to 300ºF. Line 8×8 pan with foil or parchment paper coming all the way up the sides and hanging over, grease and set aside.
2. In food processor pulse oreos and butter until crumbly, press into
prepared pan.
3. Clean processor and beat in cream cheese until smooth, add condensed milk and beat again, add eggs and vanilla and mix until well incorporated.
4. In small bowl coat 1/4 Cup chocolate chips and crushed oreos with flour, stir into cream cheese mixture lightly.
5. Pour mixture over curst and sprinkle with extra chips and crushed oreos on top.
6. Bake for 1 hour, let cool at room temperature for about 2 hours and place in fridge overnight before slicing.

Note: I used a large bag of oreos (500g bag) and used approximately 300g for the crust, then crushed 4 oreos to stir in and 1 for topping.

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Happy Birthdsy Josie!

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