Churro Protein Cheesecakes

I absolutely love Churros! They are one of my favorite desserts, but they can be not-so-friendly on the waist line. This Churro Protein Cheesecake recipe is a healthier twist on a traditional Spanish dessert. With 4.5 g of protein, these are sweet treats you can feel good about. With a creamy cheesecake filling of Greek yogurt and cottage cheese, you will never know these cheesecakes are good for you!

Time: 5 MINS + 1 HOUR FREEZE TIME

Serves: 8

MACROS (per serving) CAL 92 PROTEIN 4.5 g FAT 5 g CARBS 6 g

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INGREDIENTS

Crust

• 1 c Siete Churro Strips

• 1/2 c pecans

• 1 tbsp ground flaxseed

• 1 pitted Medjol date

Filling

• 5.3 oz Two Good Vanilla Greek yogurt

• 1/2 c Good Culture Cottage Cheese

• 1/2 tsp pure vanilla extract

• 1 tbsp Lil Buff Vegan Un-Chunky Chip Protein Cake Mix

• 1 tsp ground cinnamon

• 1 tsp unsweetened coconut milk

PREPERATION

1. Add all crust ingredients to a food processor and pulse until all ingredients are mixed well.

2. Add 3/4 teaspoon of crust mixture to each well of a mini muffin pan.

3. Press down crust mixture in each well. Rinse food processor, dry, then add all filling ingredients and pulse until creamy.

4. Add 3/4 teaspoon of filling mixture on top of each crust.

5. Place pan in freezer for at least 1 hour. Top with crushed churro strips and enjoy!