Search
Close this search box.
Print
No ratings yet

Protein Pumpkin Apple Cheesecake Tarts

Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
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

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This website uses cookies and asks your personal data to enhance your browsing experience. We are committed to protecting your privacy and ensuring your data is handled in compliance with the General Data Protection Regulation (GDPR).