Mini Protein Cheesecakes

A delicious high protein (and healthy) cheesecake filling, topped with homemade berry jam and a tiny bit of nutella. Each bite is a little bit of heaven.

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Cook: 60 Mins


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Preheat oven to 160°C/ 320°F.
Crush your biscuits into a fine powder by covering and bashing or using a blender. Transfer crushed biscuits to a bowl, add melted butter and honey, then mix until fully combined. Divide your biscuit base mixture between 8 cupcake cases in a muffin tray, flatten and then bake for 8 mins.
For the filling, using an electric hand whisk, whisk together light cream cheese, greek yoghurt, vanilla protein, vanilla, egg whites and honey for approx 5-10 mins, until the mixture becomes light, fluffy and slightly stiff.
Remove biscuit bases from oven, leave to cool for 2 mins, then add 2-3 tbsp of cheesecake filling to each biscuit base. Turn oven down 140°C/ 280°F and then bake your mini cheesecakes for 20 mins.
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. Stir regularly, cook for 5-10 mins and once fruits begins to break down, mash until smooth. Continue to cook down fruits until they become a thick jam.
Remove cheesecakes from oven, then top with berry jam and decorate with melted Nutella. Transfer to fridge and chill for at least 1 hour.

Nutritional Info

Per cheesecake:

Cals – 227

Carbs -21g

Protein – 10.7g

Fat – 11g


Serves 8

For the biscuit bases:

  • 8 plain digestive biscuits.
  • 30g of butter - melted.
  • Tbsp of honey.

For the filling:

  • 180g of light cream cheese.
  • 150g of 0% fat greek yoghurt.
  • 2 scoops of vanilla protein.
  • Tsp of vanilla.
  • 2 egg whites.
  • Tbsp of honey.

For the filling:

  • 50g of strawberries.
  • 50g of raspberries.
  • Juice of 1/2 lemon.
  • Tbsp of honey.
  • Tbsp of nutella, to decorate.

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