Protein Pumpkin Apple Cheesecake Tarts

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Protein Pumpkin Apple Cheesecake Tarts

Prep Time20 mins
Active Time25 mins
Total Time45 mins
Course: All Recipes, Dessert
Cuisine: All, Pumpkin, Sandi's Favorites, Vegetarian
Yield: 6 mini tarts
Calories: 217kcal

Materials

Cheesecake

  • 8 ounces 1/3 less fat cream cheese
  • 3/4 cup fat-free plain Greek yogurt
  • 1 cup 100% pumpkin (NOT pumpkin pie filling!)
  • 1 scoop Quest Vanilla protein powder
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup Splenda or Stevia
  • 1/2 tsp cinnamon
  • 3/4 tsp pumpkin pie spice
  • 1/2 tsp salt

Crust/Topping

  • 6 phyllo pastry sheets thawed
  • non-stick cooking spray
  • 2 tbs sugar
  • 1 tsp cinnamon
  • 2 small apples very thinly sliced

Instructions

  • Preheat oven to 375* F. Place mini tart pans on a baking sheet
  • Combine cream cheese, yogurt, pumpkin, protein powder, egg, vanilla, 1/2 tsp cinnamon, pumpkin pie spice, and salt in a medium bowl. Beat with mixer on medium speed until combined and smooth.
  • Remove core from apples and thinly slice using a mandolin or sharp knife.
  • Place on a cookie sheet lined with parchment paper and bake for 10-12 minutes or until apples are tender.
  • Combine remaining 2 tbs sugar and 1 tsp cinnamon in a small bowl.
  • Next, lay a single sheet of phyllo pastry flat on a cutting board. Spray with nonstick spray and sprinkle to the edges with the cinnamon sugar mixture. Place a second sheet of phyllo on top. Use a pizza cutter to cut dough in half lengthwise and then into thirds. Place three squares on top of each other making sure to offset the corners from each other.
  • Place cheesecake mixture into a quart sized ziplock bag or pastry bag. Cut off tip and squeeze to fill each tart evenly.
  • Place apple slices in a circular pattern, letting them slightly overlap as you go around. Place a pecan or walnut half in the center.
  • Bake tarts for 20-25 minutes or until center is set and phyllo pastry is a deep golden brown.
  • Let cool and refrigerate at least one hour before serving.

Notes

This recipe can also easily be doubled and make into a full cheesecake with 12 servings.
 

Nutrition

Sodium: 425mg | Sugar: 5g | Fiber: 2g | Calories: 217kcal | Fat: 7g | Protein: 13g | Carbohydrates: 21g

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