Mini Protein Cheesecakes

Ingredients

For the biscuit base:

• 8 plain digestive biscuits
• 30g butter (melted)
• 1 tbsp. honey

For the filling:

• 180g light cream cheese
• 150g 0% fat Greek yoghurt
• 2 scoops Impact Whey Protein (Vanilla)
• 4-5 drops Flavdrops (Vanilla)
• 2 egg whites
• 1 tbsp. honey

For the toppings:

• 50g strawberries
• 50g raspberries
• Juice ½ lemon
• 1 tbsp. honey
• 1 tbsp. Protein Spread (Chocolate Hazelnut)

Method

1. Preheat oven to 160°C/ 320°F.
2. Crush your biscuits into a fine powder by covering and bashing with a rolling pin or by using a blender. Transfer the crushed biscuits to a bowl, add the melted butter and honey, then mix until fully combined.
3. Divide your biscuit base mixture between 8 cupcake cases in a muffin tray, flatten, and then bake for 8 minutes.
4. For the filling, use an electric hand whisk to whisk together the cream cheese, Greek yoghurt, vanilla protein, vanilla Flavdrops, egg whites and honey for approx. 5-10 minutes, until the mixture becomes light, fluffy, and slightly stiff.
5. Remove biscuit bases from oven, leave to cool for 2 minutes, and then add 2-3 tablespoons of cheesecake filling to each one. Turn the oven down to 140°C/280°F and then bake your mini cheesecakes for 20 minutes.
6. Meanwhile, add strawberries, raspberries, a splash of water, lemon juice and honey to a non-stick pan and bring to a low simmer on a low-medium heat. Stirring regularly, cook for 5-10 minutes until the fruits begin to break down. Mash until smooth and continue to cook down the fruits until they become a thick jam.
7. Remove cheesecakes from oven, top with berry jam and decorate with melted chocolate hazelnut Protein Spread. Transfer to fridge and chill for at least 1 hour, then enjoy!