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1 min read

Mini Strawberry Protein Cheesecakes

Posted By

Olivia Ensor

Ingredients

Base

8 digestive biscuits

30g unsalted butter

1 tbsp honey

Cheesecake

180g light cream cheese

150g greek yogurt 0%

2 egg whites

2 scoops Wild Strawberry Clean Lean Protein

2 tbsp honey

Topping

200g strawberries, hulled

Splash of water

1/2 lemon, juiced

1 tbsp honey

Nutrition Information

Calories: 197kcal

Carbohydrates: 21.2g

Protein: 8.1g

Fat: 9.4g

Products used in this recipe

Clean Lean Protein

From £20.99

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These delightful mini protein cheesecakes are sure to go down a treat whatever the occasion. Easy to make and packed with all the good nutrients.

     

     Method

     

    1. Preheat oven to 160°c and line a muffin tin with 8 liners.
    2. Add the biscuits to sandwich bag and bash with a rolling pin until a fine crumb. Add to a bowl, with the melted butter and honey and stir until fully combined.
    3. Spoon evenly between the 8 cases and press down firmly with the back of spoon.
    4. Bake for 5 minutes, then set aside to cool. Reduce the oven temperature to 140°c.
    5. To a bowl, add the cream cheese, yogurt, egg whites, protein powder and honey. Whisk together for 2-3 minutes until fully combined.
    6. Spoon the mixture between the 8 cases. Tap the tin on the side to remove any air bubbles. Place in the oven for 20 minutes. The cheesecakes should look set on top with a slight wobble. Remove from the oven and allow to cool completely.
    7. Meanwhile, add the strawberries and a splash of water to a saucepan over a medium heat. Cook the strawberries until soft, breaking them up with the back of a spoon. Stir in the lemon juice and honey, simmer for 5 minutes until a thick jam-like consistency.
    8. Spoon the jam onto of the cooled cheesecakes and place in the fridge for at least 2 hours to set.

    Clean Lean Protein

    From £20.99

    Click To Select
    Click To Select