Posted on by Laura Day


mini baked strawberry protein cheesecakes

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Created by : @mainlymonica

ingredients

BASE:
 
- oats (80g)
- coconut flour (50g)
- date syrup (60g)
- almond milk (3tbsp)
 
 
 
FILLING:
 
- silken tofu (600g)
- cannellini beans (460g)
- coconut butter (80g)
- @macr0mike Strawberry cheesecake protein powder (60g)
- natvia/stevia *optional for extra sweetness* (60g)
- lemon juice (3tbsp)
- beetroot powder *optional - to add colour* (4-5tsp)

 

 

steps

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

 
Place all of the BASE ingredients into a food processor and blend until combined.
 
Divide mixture between the 16 muffin cups and press to form a base.
 
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 everything is combined and 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 at 165 °C then turn the oven off and leave for an additional 40mins (@mainlymonica promises us that they are 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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