› 7x (90g) Gullon Plain Digestive Biscuits
› 75g Plain Greek Yoghurt › 30g Egg whites
› 125g Light cream cheese
› 35g Sugar Free Maple
› 4 tbsp Stevia sugar replacement
› 30g Protein Powder Flavour of Choice! (I used Salted Caramel)
› Noshu White Choc Chips (optional)
› Pre-heat your oven to 180°. › In a blitzer/blender (I used my nutribullet), blend 6x Digestive Biscuits until fine.
› In a bowl, add the Digestive Biscuits and Sugar Free Maple and combine well.
› Line a muffin tray with 6x patty pans › Weigh your mixture and divide the amount by 6 – evenly distribute in the bottom of the patty pans for the base of the cheesecake.
› In a seperate bowl add the Greek yoghurt, Egg whites, Light cream cheese, Stevia and Protein powder and mix well.
›Weigh your mixture and divide the amount by 6 – evenly distribute into the patty pans for the filling of the cheesecake.
› OPTIONAL: roughly crush up one Digestive Biscuit with some extra Stevia and sprinkle on top of each cheesecake.
› Place muffin tray in oven and cook for 10-15 minutes, or until mixture is still.
› Take muffin tray out of oven, and remove the cheesecakes from the muffin tray onto a cooling rack to prevent over cooking. › OPTIONAL: Add 4x Noshu White Choc Chips to top of each cheesecake whilst still warm, to allow them to set on top.
Best served chilled. Keep in an air tight container refrigerated for 3-4 days.
156 cals | P: 8.1g C: 12g F: 7.8g