Prot: 7 g, Carbs: 2 g, Fat: 7 g, Cal: 102
It is already proving to be a snowy winter here in New York City, and I’m trying to embrace it and enjoy it. So here you have Protein Snowflake Cheesecakes! Each is a small portion of low-carb protein cheesecake, the perfect filling snack for these snowy winter days!
I made these with Jamie Eason’s Whey Protein Concentrate. You might have noticed that I’ve become a big fan of her line of protein powders. They are all-natural and delicious! And they come in eco-friendly bags that are great for traveling!
I found this adorable snowflake baking pan on Amazon, and I love it! So don’t be surprised if you see other protein snowflake recipes. The more it snows here, the more I’ll be using this pan! :)
These Protein Snowflake Cheesecakes would be great with my Protein Hot Cocoa on a cold winter day. Give them a try!
More great holiday recipes in our free recipe ebook:
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- Serves: 4 snowflake cheesecakes
- Serving size: 1 snowflake cheesecake
- Calories: 102
- Fat: 7g
- Carbohydrates: 2g
- Sugar: 1g
- Fiber: 0g
- Protein: 7g
- Preheat oven to 300F (150C).
- Mix the Neufchâtel cheese, egg, and yogurt until smooth.
- Add whey powder, stevia, and vanilla. Mix well.
- Pour batter into snowflake pan, filling 4 of the snowflakes about half-way.
- Bake for about 15 minutes, or until cakes are just about firm.
- Let cool at room temperature, then transfer to refrigerator and let cool completely.
- Remove from pan, and serve.
- Enjoy! Store in the refrigerator or individually wrapped in the freezer.
Also, Neufchâtel cheese is marketed as "1/3 less fat than cream cheese" here in the states. I stay away from the fat-free cream cheeses because of the additives.
And because this recipe is baked, regular vanilla extract should be fine.