serves
8
prep time
10-15mins
cooking time
20-25min
protein
7g
fat
8g
carbs
7g
calories
115 (8)
| Cheesecake: | |
|---|---|
| 130g | Light cream cheese or vegan room temp |
| 170g | Yogurt of choice room temp |
| 1 | Egg room temp or vegan alt |
| 1 | Egg yolk room temp or vegan alt |
| 1 Tsp | Vanilla |
| 30g | Granulated zero calorie sweetener |
| 20g | @macromike vanilla buttercream premium almond protein |
| Base: | |
|---|---|
| 52g | Digestive biscuits |
| 10g | Butter of choice, melted |
| 5ml | Milk or water (optional if base is too dry) |
| Chocolate Ganache: | |
|---|---|
| 10g | Sugar free milk chocolate or any milk chocolate |
| 20g | Yogurt of choice |
-
Preheat oven to 160c (320F)
-
Place 8 muffin liners in a muffin tin
-
Blend digestive biscuits in a food processor, add melted butter and mix until a slightly sticky crumble forms
-
Add 1.5 tsp of the base mixture to each cupcake liner - Bake for 10 minutes
-
Add cream cheese, vanilla, sweetener and protein powder to a bowl & Whisk until well combined
-
Add yogurt, 1 egg and 1 egg yolk and using an electric hand mixer (or a normal whisk), whisk until just combined & no clumps remain. Do not over mix
-
Add 2 tbsp batter into each cupcake liner over the cooled base
-
Bake for 20-25 minutes over a water bath (optional)
-
Allow to cool slightly before refrigerating for minimum 1 hour
-
melt chocolate in the microwave (in 30 second increments) & the yogurt and mix until well combined and a thick ganache is formed
- Drizzle the ganache over the cheesecakes and enjoy
Featured in this recipe
Vanilla Buttercream Premium Almond Protein (400g Bag)
Sale price$52.95
Salted Caramel
