The most simple and ridiculously cute dessert to contribute to your holiday table spread. If you’re someone who isn’t the biggest fan of baking/cooking but still want to bring something fun to the family get-together, these are it! They take little to no time at all, maybe 25 minutes and are sure to be a win. I’m not sure about you, but I love anything “bite-size” or that can easily fit in my hand. Especially with a 4 year old, these are mighty fine to hand ready in the fridge for any time of need. I can honestly say that Ella loved these the MOST.
Gluten Free Vanilla Cheesecake Protein Cups with Persimmons and Clove
The bite sized sweet treat that can be ready in less than 30 minutes! Also, kid obsessed and mama approved ;). I love having a little snack easily available for then you need a sweet pick me up, but that's not overly loaded with unnecessary sugar, plus, this has some extra healthy protein :).
- November 14, 2021
- 12 cups
- Print this
Ingredients
- SHORTBREAD
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- -
- CHEESECAKE MIDDLE
- 1 cup greek yogurt (I love Fage)
- 1 serving your favorite vanilla protein powder (I used Beam's vegan cinnamon)
- 1 cup of egg whites
- 1 tsp vanilla extract or 1 vanilla bean (ultimate flavor)
- sliced persimmons (as thinly sliced as possible)
- 1 clove in each cup // about 12
Directions
- Step 1
- – Preheat oven to 350 degrees.
- Step 2
- - In a medium bowl, add your almond and coconut flour, maple syrup and coconut oil. Fold together until combined.
- Step 3
- - Take out your muffin pan and place liners in each.
- Step 4
- - Add about 2 tablespoons of shortbread mixture into each cup.
- Step 5
- - Press down with clean fingers or a spoon so that the shortbread are evenly patted down in each cup.
- Step 6
- - Transfer to oven and bake for about 10 minutes.
- Step 7
- - While those are baking, make your cheesecake mixture.
- Step 8
- - In the same bowl, add the greek yogurt, vanilla protein powder, egg whites and vanilla bean/extract.
- Step 9
- - Whisk together until super smooth, but very thick and fragrant.
- Step 10
- - Once the shortbread cups are baked, remove from oven and cool for a couple minutes.
- Step 11
- - Cut your persimmon into thin slices.
- Step 12
- - Add about 1/4 cup or so of cheesecake mixture into each cup and top persimmon and a single clove.
- Step 13
- - Place the tray back in the oven and bake for an additional 10 minutes.
- Step 14
- - Remove from oven once cooked, ensure they are by poking a toothpick/knife into the center of a few of them and if it comes out clean, you’re good to go!
- Step 15
- - Let cool for about 5-10 minutes and enjoy.
- Step 16
- - Once they are fully cooled, remove the paper liners and place in an airtight container in the fridge for happy snacking :).
