Apparently I like Cheesecake

I have lots of aspirations for this year and so far 2013 has been fabulous. 

2013 is the year that I'm going to start following recipes and honing in on my inner chef. You know how they say that your either a cook or a baker? Well, I used to think I was a baker, but then I realized I just liked licking the batter. I'm better as a cook, where I can season and taste along the way. Baking is science and that requires following a plan. 

Luckily, there are plenty of other adorable bloggers out there with some delicious recipes that I can follow and fulfill my batter eating quota. Sidenote...how do all these bloggers that post delicious recipes EVERY SINGLE DAY stay so chic and slim? 

I have had this pinned forever and I finally got my act together and made it. 

I ate the entire batch in 5 days. 10 mini cheesecakes...all consumed by yours truly, in less than a week. I'm justifying it by the fact that they are about a hundred calories each (Miss Janetha did the nutritionals on her blog) and pack some protein. 

I used my Vitamix to make the crust and the filling and having my food scale made measuring a breeze. 

Janetha used a little jar to push down her crust and I found a little bud vase that worked like a charm. And that cheesecake filling? I definitely got my batter quota in, raw eggs and all (I'm still here).

My little guys puffed up, and then deflated and got wrinkly. I didn't win any points for appearance, but I assure you the taste made up for it.

Notes:

• I used almond flour instead of almond meal for the crust
• I used So Delicious coconut milk instead of vanilla almond milk in the crust
• I used Fage 0% instead of nonfat Chobani 
• I used 4 packets of NuNatural Stevia (These ones) instead of the xylitol. I have used xylitol successfully in the past, but I didn't have any on hand. 
• The vanilla flavored protein powder that I used is BSN Lean Dessert in Whipped Vanilla
• That Whole Foods Brand No Sugar Added Whipped Cream that Janetha uses is legit. I bought it after seeing it on her blog and consumed it at an alarming rate. You've been warned. 
• I think I cooked mine a little long because they stuck to the papers a little bit. My oven runs hot, so that could of been the issue.
• I have silicone baking cups that I am using next time to ensure this doesn't happen again. 
• There is DEFINITELY going to be a next time. I would make these again right now if I had Greek yogurt in my fridge...

How many of your pins do you actually make/create/try? I'm making a plan to try one a week. 

Are you a better baker or cook? Which do you prefer?