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Mini Raspberry Cheesecakes

Prep Time: 15 mins Cook Time: 20 mins 


  • Crust:
    • 1 cup graham cracker crumbs
    • 2 tablespoons melted butter
    • 1/4 cup chopped pecans (optional)
  • Cheesecake Filling:
    • 8 ounces cream cheese, softened
    • 1/3 cup granulated sugar
    • 1 large egg
    • 1/2 teaspoon vanilla extract
    • 1/4 cup Folona Pea Protein powder
  • Topping:
    • 12 fresh raspberries
    • 1 tablespoon powdered sugar (for dusting)


  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with cupcake liners.
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and chopped pecans (if using). Mix well until moistened. Press a heaping tablespoon of the mixture into the bottom of each prepared muffin cup.
  3. Make the cheesecake filling: In a large bowl, cream together the softened cream cheese and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Stir in the Folona Pea Protein powder until fully incorporated.
  4. Fill the crusts: Divide the cheesecake filling evenly among the prepared muffin cups.
  5. Bake: Bake for 20 minutes, or until the edges are set and the centers are slightly soft.
  6. Cool: Let the cheesecakes cool completely in the muffin tin at room temperature, then refrigerate for at least 2 hours or overnight for best results.
  7. Serve: Top each cheesecake with a fresh raspberry and dust with powdered sugar before serving.
Nutrition Facts:
(Per serving)Calories: 18
Fat:10g Saturated Fat: 5gCarbohydrates: 15gSugar: 10g Protein: 8g


  • For a richer flavor, use full-fat cream cheese.
  • If you don't have Folona Pea Protein powder, you can substitute other flavored protein powder. However, the taste and texture may vary slightly.
  • You can also top these cheesecakes with other fruits, such as blueberries or strawberries.
  • To make these cheesecakes gluten-free, use gluten-free graham crackers for the crust.

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