Makes 12
Total time: 1 hr
Macros:
Calories - 223
Protein - 11g
Carbohydrate - 18.7g
Fat - 10.7g
Ingredients
Base:
200g malt biscuits
40g butter, melted
Filling:
250g low-fat cream cheese
500g low-fat Greek yoghurt
1 egg
1 egg white
1/3 cup granulated sweetener
1/3 cup passionfruit pulp
2 scoops True Protein WPI90 in French Vanilla
Topping:
1/3 cup passionfruit pulp
1/3 cup water
2 tbsp granulated sweetener
1 tsp gelatine powder
Method
1. Preheat the oven to 160 degrees Celsius and line 12 muffin cups.
2. Place the biscuits and melted butter into an electric food processor and blitz until a moist crumb forms.
3. Equally distribute the base between the 12 muffin cups and flatten with the bottom of a glass. Place into the fridge whilst making the cheesecake filling.
4. To make the filling, add the cream cheese, Greek yoghurt, egg, egg white granulated sweetener, passionfruit pulp and protein powder into a large bowl and mix until smooth.
5. Pour the cheesecake mixture into the muffin cups, then place into the oven to bake for 20 minutes.
6. Remove from the oven and allow to cool for one hour.
7. Whilst the cheesecakes are cooling, make the passionfruit topping by adding the passionfruit pulp, water, granulated sweetener, and gelatine into a small saucepan and heat on low stirring frequently until everything is dissolved. Allow to cool for 20 minutes.
8. Pour the passionfruit mixture onto the cheesecakes, then place into the fridge for four hours or overnight before serving. Enjoy!
