Posted on by Macro Mike


mini baked strawberry protein cheesecakes

Created by: @mainlymonica


ingredients

BASE:

  • 80g / Oats
  • 50g / Coconut flour
  • 60g / Date syrup
  • 3tbsp / Almond milk

FILLING:

  • 600g / Silken tofu
  • 460g / Cannellini beans
  • 80g / Coconut butter
  • 60g / Macro Mike Strawberry Jam Donut Protein+ Powder
  • 60g / Natvia or stevia *optional for extra sweetness*
  • 3tbsp / Lemon juice
  • 4-5tsp / Beetroot powder *optional for extra colour*

steps

Preheat oven to 165 degrees Celcius (fan forced) and prepare 1-2 muffin trays with 16 baking cups.

 
BASE
Place all of the ingredients into a food processor and blend until combined.
 
Divide mixture between the 16 muffin cups and press to form a base.
 
FILLING
Add the tofu and beans to a food processor and blend until smooth.
 
Add the remaining ingredients (EXCEPT for the beetroot powder) and blend until smooth. If using the beetroot powder, pour half of the mixture into a bowl and set aside.
 
Add the beetroot powder to the 1/2 of the mix still in the food processor and blend again until the colour is mixed through.
 
Divide the first half of the mixture between the 16 muffin cups, and then divide the second half (the pink) evenly on top.
 
Bake in the oven for 1hr then turn the oven off and leave for an additional 40mins (worth the wait!).
 
Place them in the fridge to cool and set before eating. Store in the fridge for up to 5 days.

goodies in this recipe!!

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