Makes 14 Balls
Time: 15 minutes (+1 hour setting time)
Macros per serve
Protein 4g
Carbohydrates 4g
Fats 3g
Ingredients
110g chocolate biscuits
45g (6 level tbsps) True Protein WPI 90 in Choc Mint
¾ cup light cream cheese
4 squares dark chocolate, melted
40g mint chocolate bar, melted
Optional: mint leaves to decorate
Method
1. In a food processor, pulse the cookies until they form a coarse crumb. Transfer to a bowl and mix in the Choc Mint WPI 90 and cream cheese until well combined.
2. Scoop out a tablespoon of the mixture at a time and use two spoons to shape it into a ball. Place each ball on a plate lined with baking paper. Repeat with the remaining mixture, then freeze for 30 minutes.
3. Melt the dark chocolate and mint chocolate in separate bowls. Drizzle each ball with both types of chocolate, then top with a mint leaf for garnish. Return to the fridge or freezer to set completely.
4. Tip: if storing in the freezer, allow the cheesecake balls to sit at room temperature for 10 minutes before enjoying for the best texture.