✨ I N G R E D I E N T S
For the Crust
+ 90 grams (about 43 bear bites) of Bear Bites
+ 4 teaspoons of coconut oil

For the Filling
+ 2oz. of Miyokos Cashew Milk Cream Cheese
+ 6oz. of Two Good Vanilla Greek Yogurt
+ 1/2 Cup of Pumpkin Puree
+ 1 tablespoon of Honey
+1 teaspoon of vanilla
+ 1 teaspoon of Pumpkin Pie Spice
+ 1/2 teaspoon of Ground Cinnamon
+ 1/4 teaspoon of Salt
+ 1 Large Egg
+ 3 scoops of Vital Proteins Collagen Peptides
+ 2 teaspoons of PEScience Select Gourmet Vanilla Protein Powder

* All specific products for ingredients are linked below


✨R E C I P E
For the Crust
1. Measure coconut oil in a small bowl and melt in a microwave until it is fully melted. Tip: To melt, microwave 10 seconds at a time, stir, and continue to melt for 10 seconds and stir until fully melted.
2. In a food processor, blend bear bites cookies for about a minute or until fine crumbles are formed. It is important not to have big crumbles.
3. Pour cookie crumbles into a separate bowl along with coconut oil and mix with a spatula until fully combined and the oil has spread throughout all the cookie crumbs.
4. Using coconut oil spray, grease the mini cheesecake pan. If using mini cupcake pan, skip this step and line the pan with mini cupcake liners instead.
5. Evenly distribute the cookie crumbs across the pan. If using mini cheesecake pan, pour about tablespoon for each cheesecake. If using for the mini cupcake pan, pour about 1 1/2 to 2 teaspoons per cheesecake.
6. Using the bottom of your pumpkin pie spice or anything flat that fits inside each cheesecake slot, press down into each clot to push the crumbs tightly together to form the crust.
7. Bake crust at 325° Fahrenheit. If using mini cheesecake pan, bake for 10 minutes. If using mini cupcake pan bake for 5 minutes.
8. Remove from oven and let cool. Edges of each crust should be slightly browned.

For Filling
1. In a medium bowl, using a hand mixer cream together cream cheese, pumpkin pie spice, cinnamon, and salt. Cream until nice and smooth.
2. Add greek yogurt, egg, pumpkin puree, honey, and vanilla. Lightly mix until combined. Make sure not to overmix.
3. Add collagen peptides, protein powder, and mix with a spatula until mostly smooth.
4. Once pan is completely cool, even distribute batter throughout each of slots in the pan.
5. Bake the mini cheesecakes at 350° Fahrenheit. If using mini cheesecake pan, bake for 30-35 minutes. If using mini cheesecake pan, bake for 20 minutes.
6. Remove from oven and let cool. Edges of cheesecakes should be slightly browned.
7. Place in refrigerator for 1 hour or more. The more the merrier!
8. Once removed from the refrigerator, top with cool whip, a sprinkle pumpkin pie spice, a pecan, and enjoy!

✨R E C I P E M A C R O S
Using Min Cheesecake Pan: 12 servings
Protein: 5 gram in each serving
Fats: 4 grams in each serving
Carbs: 8 grams in each serving

Using Mini Cupcake Pan: 24 servings
Protein: 2.5 grams per serving
Fats: 2 grams per serving
Carbs: 4 grams per serving

✨P R O D U C T S
Below are all the specific products used for the ingredients of this recipe:
+ Miyokos Cashew Cream Cheese: https://www.amazon.com/MIYOKOS-CREAME...
+ Two Good Vanilla Greek Yogurt: https://www.target.com/p/two-good-low...
+ Nielsen Massey Pure Vanilla Bean Paste: https://www.amazon.com/Nielsen-Massey...
+ Nielsen Massey Pure Vanilla Extract: https://www.amazon.com/Nielsen-Massey...
+ Pumpkin Pie Spice: https://www.amazon.com/McCormick-Pump...
+ Kodiak Graham Cracker Bear Bites: https://www.target.com/p/kodiak-cakes...
+ Organic Pumpkin Puree- $2.29: https://www.amazon.com/Farmers-Market...
+ Organic Refined Coconut Oil- $6.49: https://www.amazon.com/Tourangelle-Or...
+ Vital Proteins, Unflavored Collagen Peptides: https://www.amazon.com/Vital-Proteins...
+ PEScience Select Low Carb Protein Powder, Gourmet Vanilla: https://www.amazon.com/PEScience-Prot...


✨S H A R E Y O U R C R E A T I O N S W I T H M E
▶INSTAGRAM: @itcarlaalva
  / itscarlaalva  


✨M U S I C
Song: LiQWYD - Sunny
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