Protein Cheesecake

Yields1 Serving
For the Base
 3 cups Kölln Oat Crispies Classic
 ½ cup Brown Sugar
 50 g Melted Butter
For the cheesecake filling
 450 g Creamy Cheese Light
 1 Egg
 2 Egg Whites
 1 tsp Vanilla Essence
 2 tsp Honey
 60 g Kood Foods Whey Protein- Vanilla
For decoration
 Jam
 Fresh mint leaves
1

To make the base, process the Oat Crispies in the food processor, then transfer them to a large bowl.

2

Mix the brown sugar and butter in the oat crumbs.

3

Press the mixture into the small square cups of the muffin tin.

4

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.

5

Spoon the mixture onto the Oat base in the cups.

6

Bake in the oven at 350°F for 30 35 minutes.

7

Remove the cheesecake squares carefully, transfer to the serving tray and serve topped with jam and fresh mint leaves.

Ingredients

For the Base
 3 cups Kölln Oat Crispies Classic
 ½ cup Brown Sugar
 50 g Melted Butter
For the cheesecake filling
 450 g Creamy Cheese Light
 1 Egg
 2 Egg Whites
 1 tsp Vanilla Essence
 2 tsp Honey
 60 g Kood Foods Whey Protein- Vanilla
For decoration
 Jam
 Fresh mint leaves

Directions

1

To make the base, process the Oat Crispies in the food processor, then transfer them to a large bowl.

2

Mix the brown sugar and butter in the oat crumbs.

3

Press the mixture into the small square cups of the muffin tin.

4

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.

5

Spoon the mixture onto the Oat base in the cups.

6

Bake in the oven at 350°F for 30 35 minutes.

7

Remove the cheesecake squares carefully, transfer to the serving tray and serve topped with jam and fresh mint leaves.

Protein Cheesecake

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