Birthday Cake Cookie Dough Cheesecake Cups

April 2, 2017

Macronutrients (Per Cup) 

140 Calories, 14g Protein, 4g Fat, 3g Carbs


Birthday Cake Crumble 

1 Tbsp coconut oil (melted) 

- 2 tbsp gluten free flour 

- 4 tbsp applesauce 

- Dash of vanilla extract 

- Sprinkles 

- 1 scoop of vanilla protein (Im using Optimum Nutritions whey protein) 



- 1 scoop chocolate whey protein 

- 1 tbsp coconut flour 

- 1 tbsp cocoa powder 

- 2-3 tbsp cold water 



- 1 egg 

- Dash of vanilla extract 

- Dash of butter extract 

- 4oz light cream cheese (at room temp)

- 2 scoops of vanilla protein powder 



1. First, make the crumble by taking your melted coconut oil and mixing it well with your protein powder - once incorporated, add your applesauce, vanilla extract, gluten free flour & sprinkles! - This will form a crumbly textured dough - take mixture and place inside the fridge while you work on your filling and crust. 


2. Take your cold water and mix it well with the cocoa powder until it forms a paste. 


3. Then add your chocolate whey protein and coconut flour - take this dough and press it down into your cupcake liners in equal portions (about 8). 


4. Now, the filling! Electric beat or whisk together your ROOM TEMPERATURE light cream cheese with vanilla extract, butter extract and a room temperature egg. Once this is well combined, add your vanilla protein powder. 


5. Take mixture and place it inside the cupcake pan, on top of the pressed crust. Then take your birthday cake crumble mixture and place as much as you want on top of each cheesecake. 


6. Bake off at 350F for 20-25 minutes, and once cooked, chill in the fridge for 6-8 hours! 









Eat, enjoy & make gainz 



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