Are you craving a sweet treat that's not only delicious but also packed with protein? Look no further! These high-protein blueberry mini cheesecakes are a perfect blend of creamy goodness and nutritional power, thanks to smul's vanilla protein powder. Perfect for a post-workout snack or a guilt-free dessert, these cheesecakes will satisfy your sweet tooth while keeping you on track with your fitness goals.
Let's dive into the recipe and whip up these delightful bites of heaven!
crust
- 50g smul Vanilla Almond Protein Granola
- 25g Almond (or another nut) Butter
filling
- 75g Fat Free Cottage Cheese
- 60g Low Fat Plain Yoghurt
- 36g smul Vanilla Protein Powder
- 2T of Water
- 1T Lemon Zest
- 1T Freshly Squeezed Lemon Juice
- 1 egg
topping
- 60g Blueberries
- 2T of Water
- 1T Lemon Zest
- 1T Freshly Squeezed Lemon Juice
- 5g Chia Seeds
- Sweetener of choice (Have a taste…sometimes the blueberries can be quite tart)
instructions
- Preheat the oven to 130ºC.
- In a food processor, pulse the Granola and nut butter until it resembles sand.
- Divide into 4 and press into the bottom of a muffin pan lined with cupcake wrappers.
- Combine the filling ingredients and mix well until the protein powder is completely dissolved. Divide the batter equally onto the prepared crusts and bake for ± 15 min.
- Place blueberries, water and lemon juice into a small saucepan and bring to a boil. Add chia seeds and sweetener if needed. Keep on boiling until most of the moisture is absorbed by the chia seeds.
- Pour over the top of the cheesecake.
- Refrigerate and enjoy!
Recipe by: Ansia Kohrs
Nutritional Information:
1 serving | 195 kcal | 14g Protein | 4g Sugar | 4.6g Fiber | 11g Carbohydrates | 10g Fat
