Roses are red. Cheesecake is better.
Soft, creamy, and oh so sweet, consider these strawberry cheesecake protein cups by @feedinglara a love letter to your Valentine. Fresh strawberries folded through a smooth, protein-packed filling, baked gently, then finished with a jammy flourish. Let them set. Plate them up. Fall a little bit in love.
Prep Time: 15 min | Total Time: 2 hours 35 min | Makes: 24 mini cups or 8 large cups
Gluten-Free · High Protein & Collagen · Paleo-Friendly
Ingredients:
Base
-
150g biscuits of choice, crushed
- 20g butter, melted (approx 1 tbsp)
Filling
- 1 cup (250g) Greek yoghurt
- ¼ cup (60g) cottage cheese or cream cheese
- 1 large egg
- 2 packed tablespoons (30g) Strawberry Bone Broth Protein Powder
- ¼ cup finely chopped fresh strawberries
- Strawberry jam of choice, a small tsp for each cheesecake once cooked
Instructions:
- Preheat oven to 175°C and line or lightly spray a mini muffin or muffin tray. Using mini cupcake cases will be easier when removing.
- Combine crushed biscuits and melted butter until the mixture can be pressed together.Press approximately 1 cm of the biscuit mixture firmly into the base of each mould.
- In a blender or food processor, blend the Greek yoghurt, egg, cottage/cream cheese, Mitchells Strawberry Bone Broth Protein until smooth.
- Gently fold through the finely chopped strawberries. Pour the filling evenly over the prepared bases.
- Bake; Mini muffins: 20 minutes, Large muffins: 28 minutes. Bake until just set in the centre. Once they come out of the oven, dollop & spread a small tsp of strawberry jam. The cheesecakes will deflate ever so slightly.
- Allow to cool completely, then refrigerate for at least 2 hours until fully set.
- Carefully remove from the tray and serve chilled. They will be quite delicate, so handle them gently!
Store in an airtight container in the fridge for up to 4 days.
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