serves
6
prep time
3 hours
cooking time
15-20 minutes
protein
7.8g
fat
7g
carbs
9.7g
calories
134
Ingredients
| ⅔ cup | Light Cream Cheese |
| ½ cup | Yoghurt |
| 2 tbs | @macr0mike White Choc Malt Easter Egg Almond Protein |
| ¼ cup | Granulated sweetener |
| 1 | Egg, beaten |
| ½ cup | Cadbury Mini Eggs, chopped |
Created by: @mirandabrady
The perfect mini baked cheesecakes you have been looking for! With that indulgent white choc malt flavour and protein boosted using our White Choc Malt Easter Egg Almond Protein! Topped with Mini Eggs making the perfect Easter Treat!
Steps
-
Pre-heat the oven to 180°C.
-
Whisk cream cheese in a bowl until smooth & creamy. Then whisk in the yoghurt, protein powder, sweetener and egg (works best if all ingredients are at room temp).
-
Fold in the mini eggs and pour the mixture into a silicone muffin mould.
-
Bake for 15-20 mins then allow to cool slightly.
-
Refrigerate for a minimum of 3 hours to set. Decorate with extra crushed mini eggs.
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