Mini Chia Cheesecakes!
….or regular sized chia cheesecake? Whatever floats your boat/fits your macros! :D
This recipe is painfully easy and so ridiculously versatile I could scream with the agony of not being able to decide what flavors I want this thing to be.
I didn’t want TOO MUCH Cheesecake to be in the house (as if there can ever be too much cheesecake…) so I made a 1/2 recipe. Just a word of caution if you are making a whole cheesecake, you will want to double this recipe!
So, first things first…THE CRUST.
Personally, when I make a “Keto Cheesecake” i usually skip the crust and survive on a creamy cheesecake pudding or make a very eggy, baked concoction that stands up on its own. But seeing as this recipe is SUPER FAST and no bake and I wasn’t feeling like pudding today, I went ahead and toyed with a crust.
Last week I tried to make my own almond butter. This resulted in me breaking my shake blender and leaving me with a very thick, crumbly, yet tasty container of almond mash with flax oil and stevia in my fridge. This almond mash could easily make almond crackers or almond cookies, seeing as that is essentially exactly how it functioned in this recipe. Seeing as it was a total accident, I can’t speak to it’s recreation for this recipe, but you can make a keto crust out of many things that you would normally make “keto” bread-like items out of. Some ideas:
- A personalized blend of ground flax seed, protein powder, and coconut flour mixed with butter or coconut oil.
- The ever expensive “nut flour” crust, which is basically what I did unintentionally. This is just a combination of melted butter and almond flour.
- Make some low carb cookies then crumble them up and press them into a pan.
- Anything you can grind up, mix with butter or oil, and press into a pan to bake. It’s just a shelf for the good stuff.
Anyway, your nutrition values for the recipe will change based on this, so you could make it a lot lower calorie than mine. Just press the crust into a mini pie pan, muffin tin, or regular pie pan and place in the oven on a low temperature (200) while you are mixing the rest of the ingredients.
I decided on some Frankenstein version of a cheesecake that used cookies and cream flavored protein, vanilla extract, a few teaspoons of instant coffee, a teaspoon of raw cacao, stevia, and some hazelnut sugar free syrup*
*Note I only added this because I left my lunch box at work and it has my Stevita flavored stevia drops in it SOB
Truthfully, you could make this any way you want. Have a strawberry protein powder, sugar free strawberry (OR fresh) strawberries? Go for it. Chocolate whey? Sure! Whatever flavor tickles your fancy. The basic instructions are the same.
- 1/2 pack unflavored gelatin (I used knox brand)
- 1/2 cup boiling water
- 1 8 oz package of cream cheese
- 1 scoop (30g) protein powder
- 1 tsp vanilla extract
- 3 tsp chia seeds
- Sweetener to taste (Stevia, splenda, erithrytol, sugar *not LC*, whatever) I used 2 tiny scoops of stevia and 2 tbsp of SF Torani Hazelnut syrup.
- Whatever “extras” you like* (i.e. preserves, nuts, seeds, flavorings, etc etc. )
*Will alter nutritional data
- Boil 1/2 cup water (in the microwave)
- Add 1/2 packet of gelatin to the boiling water and stir until dissolved.
- In a separate bowl, add cream cheese, chia seeds, add ins, flavorings, and sweetener.
- Add protein powder to the gelatin mixture.
- Gradually whip the gelatin/protein mixture into the cream cheese mixture until smooth.
- Cool in the refrigerator until a little more set up (15-20 min)
- Remove your crusts from the oven while it’s setting up so that they can cool
- Add mixture to the crust and return to the refrigerator until firm.
- Maybe top with whipped heavy cream or coconut cream and top with extra chia?
For the ENTIRE filling recipe:
1271 calories, 49g protein, 115g fat, 30g carbs, 6g fiber
I had mine in fourths:
318 calories, 12g protein, 29g fat, 8g carbs, 2g fiber = 6g NC*
*This is pretty high for keto (especially when we add in the crust) so I actually planned my dinner around this lol).
For MY crust (2nd image of MFP Data) I used 1 tbsp of my almond butter fail mixture:
70 Calories, 2g protein, 6g fat, 1g Net Carbs