Prep Time

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves: 6
Serving Size: 1 cupcake


  • 3.00 bar(s) (27.000g)    Medi-Weightloss® Blueberry Pomegranate Bliss Protein Bar
  • 3.00 tsp (4.730g)    butter, unsalted
  • 2.00 Tbsp (12.000g)    Swerve® Granular
  • 1.00 dash (0.400g)    salt
  • 6.00 tbsp (15.500g)    reduced fat cream cheese
  • 4.00 oz (170.000g)    plain, nonfat Greek yogurt
  • 1.00 large (50.000g)    egg(s)
  • 0.50 tsp (4.200g)    vanilla extract
  • 0.25 tsp (6.000g)    salt
  • 3.00 piece(s) (8.000g)    Medi-Weightloss® Dark Chocolate Sensations
  • 6.00 medium (12.000g)    strawberries


  1. Preheat oven to 250 degrees F. Place 6 cupcake liners into a muffin tin. Coat with nonstick spray.
  2. In a food processor, pulse protein bars until crumb texture is achieved.
  3. In a small bowl, mix together protein bar crumbles, melted butter, 1½ Tbsp swerve, and salt.
  4. Press the crust mixture into the bottom of each cupcake liner, dividing evenly between 6 cups.
  5. Pre-bake crusts for 5 minutes, then removed from the oven.
  6. In a bowl, beat together the cream cheese, yogurt, Swerve®, salt, and vanilla extract until fully combined and creamy.
  7. Separate egg yolk from white, then add yolk to mixture and beat.
  8. Beat egg white on high speed until soft peaks form. Add remaining swerve and continue beating for another 30 seconds.
  9. Gently fold the egg white into cream cheese mixture. Divide evenly and drop on top of the crusts.
  10. Bake for 15 minutes. Let rest at room temperature for about 10 minutes.
  11. Carefully melt the chocolate sensations in the microwave.
  12. Top the cheesecake with a strawberry and pour the chocolate on top.

Additional Notes

Nutrition Note: Swerve® Sweetener increases carbohydrates in this recipe; however, these carbohydrates will not adversely affect ketosis.