Anyone else struggle stopping at one slice of dessert? That’s why these single serve mini cheesecakes are so brilliant! Individually portioned and a high protein, calorie-friendly alternative to traditional cheesecake!
Lemon’s have come in season at my house so we had a stack to use. Let me know if you’d like to see any more cheesecake recipes and if you prefer set or baked!
Ingredients
For base
- 30g oats, blended into flour
- 40g almond meal
- 30g peanut butter (I used this one)*
- 20g sugar-free maple syrup (I used this one*. Feel free to replace with honey or rice malt syrup)
For cheesecake
- 30g vanilla whey protein (I used this one)*
- 40g egg whites (white of one egg)
- 100g light cream cheese
- 160g plain greek yoghurt (I used YoPRO as it has a thick consistency)
- 1 lemon – zest and juice (~60ml)
*40-46% off MyProtein in Australia with code EMWIZZMYP
Method
- Preheat oven to 180ºC. Line a muffin tray with greaseproof patty cases.
- Mix all the base ingredients together. Distribute evenly among the patty cases and press down with fingers or back of spoon to form the base of the cheesecake.
- Combine cheesecake ingredients. Beat with an electric mixer on medium speed until just combined – approximately 30-60 seconds.
- Distribute cheesecake mix evenly between patty cases. Place in oven.
- Cook for 15-18 minutes. Cheesecakes will continue to cook once removed from the oven, so ensure you take them out when the outside is firm but the inside remains slightly undercooked and soft to touch.
- Allow to cool on bench.
- Peel away greaseproof patty cases and serve immediately, or store in fridge for up to 5 days.
Serves 6. Per serve: 162 cals, 7C 9F 13P. 1g fibre 3g sugar.
Em Wizz Fitness 