Delicious Lotus Cookie Protein Cheesecakes made with a blend of Lotus cookies, light butter, low fat cream cheese, and topped with Swerve powdered sugar. A high-protein dessert option that is worth the wait once cooled.
1: Preheat the oven to 400°F.
2: Crush up the Lotus cookies into crumbs, and melt the light butter in another bowl. Mix the two together.
3: Press the mixture into two mini springform pans sprayed with cooking spray, and cook for 10 mins.
4: Meanwhile, mix the low fat cream cheese, egg, protein powder, and stevia in a bowl for the filling.
5: Take the two crusts out of the oven, spray each with cooking spray, and pour the filling into the pans.
6: Turn the oven down to 350°F and cook for 20-25 mins (I cooked mine for 22 mins).
7: Leave the cheesecakes on the counter for an hour to cool, then put in the fridge for 3+ hours (or overnight).
8: For the topping, mix 2 tbsp of Swerve powdered sugar with 1/2 tsp water, then spread this on the cheesecake and top each with 1/2 crushed Lotus cookie.
