This is the perfect recipe if you enjoy cheesecake but do not want a whole cake all at once. Try this delicious mini cheesecakes with a whipped yoghurt topping today!
Recipe by @lauradrecipes
Serving: 8
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Ingredients:
For the base:
4 tablespoons natural almond butter
1 cup almond flour
2 tablespoons organic non-irradiated honey
For the cheesecake:
1 cup (240g) Greek yoghurt
2 tubs (150g each) fat free cottage cheese
½ cup IsoPro Whey, vanilla flavour
½ cup (4 to 6 egg whites) egg whites
1 teaspoon vanilla extract
For the cream frosting:
1 tablespoon (17g) Casein protein
½ cup plain yoghurt
Granulated sweetener to taste
1 teaspoon vanilla extract
Directions:
- Preheat oven to 175°C and grease lightly a spring-form pan; set aside.
- Combine all base ingredients into a mixing bowl and mix with a spoon until a dough-like consistency is reached; separate and press the mixture down into 8 silicone muffin casings.
- Using a blender or a handheld blender, mix all cheesecake ingredients together.
- Pour the mixture on top of the bases; place in the oven and bake for 25 to 30 minutes. The cheesecakes will set as it cools so be careful not to overcook it.
- Once the cheesecake has set, combine the cream frosting ingredients in a mixing bowl and mix with a spoon. Pipe the frosting onto the cakes.
- Top with Raspberries
Nutrition facts per serving (180g): calories 276 | Total carbs 19g | Total fat 13g | Protein 24g | Sodium 285mg | Sugar 12g
