Close menu
To make the base, process the Oat Crispies in the food processor, then transfer them to a large bowl.
Mix the brown sugar and butter in the oat crumbs.
Press the mixture into the small square cups of the muffin tin.
To make the cheesecake, in a large bowl, using the balloon whisk, beat together the creamy cheese, egg, egg whites, vanilla, honey, and protein until homogeneous.
Spoon the mixture onto the Oat base in the cups.
Bake in the oven at 350°F for 30 35 minutes.
Remove the cheesecake squares carefully, transfer to the serving tray and serve topped with jam and fresh mint leaves.
Ingredients
Directions
To make the base, process the Oat Crispies in the food processor, then transfer them to a large bowl.
Mix the brown sugar and butter in the oat crumbs.
Press the mixture into the small square cups of the muffin tin.
To make the cheesecake, in a large bowl, using the balloon whisk, beat together the creamy cheese, egg, egg whites, vanilla, honey, and protein until homogeneous.
Spoon the mixture onto the Oat base in the cups.
Bake in the oven at 350°F for 30 35 minutes.
Remove the cheesecake squares carefully, transfer to the serving tray and serve topped with jam and fresh mint leaves.
