Mini Protein Cheesecakes

makes 30

1 cup rolled oats
2 tbs shredded coconut
10 pitted dates
3 tbs butter, melted
1 1/2 tsp gelatine
1 tbs boiling water
1/2 cup yoghurt
250g light cream cheese
2 scoops Pro4mance vanilla WPI
30 raspberries

Put oats, coconut, dates and melted butter in a food processor and process until coming together in a ball. Dissolve gelatine in boiling water and put aside. Mix together yoghurt, cream cheese and WPI until smooth. Stir through the gelatine. Press approx 1 tsp oat mix into the base of mini cupcake trays, top with approx 1 tsp of cheese mix and place a raspberry on top. Once the trays are filled place in freezer overnight (2 hours min). Remove from tray and enjoy!

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