Mini Protein Cheesecake

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Thanks to SCI-MX Athletes - The Eacock Twins for this easy and handy recipe for quick to grab desserts

Mini Protein Cheesecake

Per cheesecake
Calories: 85 Kcals
Protein: 13g
Carbs: 4g
Fat: 2g

600g (2 tubs) Extra light cream/soft cheese
170g (1 tub) of low fat greek yoghurt (Total is the best as it is ridiculously thick and can be got in flavours like blueberry)
3 Large egg whites
1 Whole egg
90g of Vanilla Flavoured Whey (chocolate is nice as well) -
0.75 cups of low calorie sweetener.
Put all of the ingredients into a mixing bowl and mix thoroughly! fill 16 separate silicone cup cake moulds! pre-heat the oven to 175c and cook the mini cheesecakes for 20mins and then remove and allow them to cool slowly for 10 mins and then let set in the fridge for a few hours/ over night. Over cooking will ruin them so always under estimate the time if unsure, under cooking just means they will be a little 'floppy' but still delicious!

NOTE: To make a tasty Base for the cheese cake simple add a small layer of crushed up Low Fat Digestive Biscuits or crackers (or any biscuit of choice) the the bottom of the silicone cup.
The amount you use is up to you but will need to be counted separately, however it only adds around 30 cals per cake and around 7g carbs and half a gram of fat (depending on the amount used)!

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