Friday, May 30, 2008

Almost No Bake Cheesecake Bites

So I talk about my Sicilian side a lot but I am 1/2 Brit. My Mum was born in England. She's actually still a British citizen despite living in the US longer than England (it does get her out of jury duty.) Both my sister and brother were born in England too. I'm the only natural born American in my family. Born and raised in New York, baby.

I think my Sicilian side supersedes my British side but there are some decidedly British things I heart... Jane Austen, BBC television, gardening, antiques, and tea parties with dainty pastries like these...

Shelly's Almost No Bake Cheesecake Bites

Almond Crust

3/4 cup Almond Meal or Flour*, ground (you can grind your own)
1 1/2 scoops Vanilla Protein Powder
1 Tablespoon Butter, melted
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)

Grease and line a 12 cup mini muffin tin with paper liners. Set aside. Mix almond meal, protein powder, melted butter and Torani Sugar Free Syrup together.

Press mixture firmly and evenly mini muffin papers (about 3/4 full.) Bake at 350 for 12 minutes or until lightly browned. Remove the crust from the oven and let it cool before adding the filling.

Lemon Filling

1/2 cup Ricotta Cheese
2 oz. Cream Cheese
1 Tablespoon SF Lemon Pudding mix, dry
2 teaspoons Sugar Free Torani Syrup (I used Vanilla)
zest of 1/2 a Lemon

Mix filling ingredients together and spoon onto cooled crusts. Top if desired.

Toppings ideas:

Grated Lemon Zest, Toasted Unsweetened Coconut, Half a Strawberry, a Cherry, Mandarin Orange Segments, Blueberries or other berries, Pineapple Chunks, SF Chocolate Shavings.

You know I rarely put nutrition (nut) info on my recipes because 1.) I'm not a nut (well that kind at least) and 2.) Ingredients stats will vary dramatically (part skim versus whole milk, full fat cream cheese versus reduced fat - you can certainly cut the fat a bit by subbing neufatchel for full fat cream cheese and using part skim ricotta. I like the real deal full fat good stuff and would rather just eat less.) Using my full fat ingredients plugged into They work out to around 100 cal. a piece, 7 grams of protein, 3 carbs, 9 fat grams (but mostly from the nut crust so good fats). These would be a perfect weight loss surgery friendly dessert on my plan.

*FYI: Almond meal and flour are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds. The consistency is more like corn meal than wheat flour. I find that for the most part they can be used interchangeably. I mostly make my own by whizzing raw almonds (skin on) in my mini food processor but this time I had a bag of Almond Meal and used that.


Tara said...

Hey Michele, I don't have the muffin liners, do you think it would work just in a regular greased mini muffin pan?

Michelle said...

Hey Tara, They didn't stick but I think they might brown too fast without the cups... if you have big cupcake liners I'd maybe cut a little circle for the bottom out of them (or parchment paper) and grease them.

:) Hope you like them!

Tara said...

We did it! a couple of improvisions and they turned out awesome! I took pics, I'll send it to you.

chpdlivr said...

Hey Michelle,
Do you think you can do the crusts without protien powder? Does it matter with the consistancy?

Michelle said...

Tara: Hey cool!!! and Food Porn too. I can't wait to see.


Pat: It's a pretty big ingredient... bulk wise. I think you could replace with a flour maybe but I think you should do it as is... I swear you can't tell it's there after it's baked. I promise.

Tara said...

oh my goodness! it's a food porn video! this would be triple X baby!

Tara said...

she's right - you can not taste it a bit. I've been using the vanilla protein powder my dr gave me. It's YUCK in a shake, but great to bake with! I am all out now so I think I'll just pick up the cheap walmart brand to bake with and keep the good stuff for shakes.

Pam said...

Read the post at work, and of course had to stop at the grocery store on the way home for some ingredients. OMG! These are awesome! Except, I think your mini muffin tin must be bigger than mine because my batch made 24 tiny cheesecakes. But I'm not complaining. :-) Great job on this one!

RUE said...

Hi Shelly,

These are awesome!! I used the toppings: chopped dried blueberries, melted peanut butter, SF strawberry jam and macacadamia nuts. Wow, I can't say it enough, Wow!

Thanks again and keep them comin'!

Shannon L said...

I used chocolate protein powder instead of vanilla and vanilla pudding instead of lemon and it turned out just as good!!!!!!!!!!!

Tailynn said...

Hi Michele,

I went to two stores and couldn't find sugar free lemon pudding. So I went with vanilla. I also tweaked it a bit. This is what I came up with:

1 cup Ricotta Cheese
1 cup Cream Cheese
2 Tablespoon SF vanilla Pudding mix, dry
4 teaspoons Sugar Free Starbucks Vanilla Syrup
zest of 1/2 a Lemon

This made 24 mini bites. I also topped them with the blueberry filling you used in your oatmeal bars. Yummo! Can you believe my family ate them in one night?

Our strawberries haven't been that great. I did get some good ones at Trader Joes about a week or so ago. Next time I find some good ones. I'll definately try the strawberry pie. Enjoy your day.

Emily said...

Mmmmmmmmmmmmmmm Eggface you are a genius!

I made a batch of these on Wednesday - used almond meal, Unjury, and since I didn't have SF syrups, I used vanilla extract and 1 tbsp fresh squeezed lemon juice and 1 tbsp water to get the crust to come together. Did it get tough to work with as you incorporated the butter and syrup?

And yea, I used part skim ricotta and 1/3 less fat cream cheese, and the zest of an entire lemon, vanilla extract and the pudding.

And OMG sooooooooooooooo yummy!!! I'm roommates with Shira (OH) and we both freakin adore these. They're great with a fresh raspberry on top too, by the way! :D

Anonymous said...

I am in NZ and we don't have these jello puddings, are they gelatine based? I am looking forward to trying these cheesecakes. I have some friends coming for tea and they are "lapbanders", one of which is being converted to a RNY next month!

Michelle "Shelly" said...

Hi Donna, Here's the nutritional info and ingredients perhaps there's an equivalent in NZ. or... experiment... gelatin, sweetener of your choice, lemon flavoring.

Sherell said...

Oh, oh, oh.......I made these last night. I couldn't find the lemon pudding, so I used sf cheesecake pudding mix. I used almond meal and Max Protein. With the ingredients I used, two of these little pieces of deliciousness give me 8 g. protein, which is the same as 8 oz. milk. I just found my go to nighttime protein for the next week. Thank you Michelle for taking the time to post all of your delicious recipes. You are truly a Godsend.

Tara S said...

I think it might be helpful to know how much your protein scoop actually is. I use Jay Robb and apparently the scoop is huge. I added extra fat and syrup and they still didn't really come together, I ended up with almost 24 of the crusts and they were really crumbly...and I barely had enough of the filling to put a little dollop on each. I'll make these again (they still taste pretty good and they pack a lot of protein), but I'll reduce my protein by about half...

Michelle "Shelly" said...

Hey Tara, It's a 60 cc scoop... I hate when companies change the standard size. Glad you made it work :)

Anne said...

Adding to my menu for the 4th of July...