Name: Baked Mini Speculoos Protein Cheesecakes | MYPROTEIN™
Ingredients: 1 egg; 1 tbsp corn flour; 100 g fat-free yoghurt; 150 g cream cheese; 2 tbsp caramelised biscuit spread; 50 g sweetener; 1/2 Speculoos Flavour Layered Bar

Kieron Curtis

Managing Editor2 years ago

Old habits die hard, and if you ask anyone with a sweet tooth about their experiences sticking to a diet plan, I'm sure they would relate.

Cutting out sugar entirely isn't necessary, you just need some smart inclusions to your recipe book to guide you through.

These baked mini speculoos cheesecakes are an ideal addition if you are making positive changes to your lifestyle, but recognise you also deserve a sweet treat here and there.

A few mins prep, 15 more in the oven, and your done, dusted, sweet tooth satisfied.

They look great, they taste even better, and your macros can stay on point.

Let's get down to the nitty gritty of it... even an inexperienced baker would struggle to get these wrong.

Ingredients

1 egg
1 tbsp corn flour
100 g fat-free yoghurt
150 g cream cheese
2 tbsp caramelised biscuit spread
50 g sweetener
1/2 Speculoos Flavour Layered Bar

Instructions

1.

Add into a bowl cream cheese, 0% fat yogurt, an egg, cornflour and sweetener. Then stir.

2.

Pour the mixture into a cupcake tray, to create 6 cakes.

3.

Bake the mixture at 180 degrees for 15 minutes.

4.

Cut half a Speculoos Flavour Layered Bar into 6 segments.

5.

Microwave the caramelised biscuit spread so it forms a warm liquid consistency.

6.

Decorate your cheesecakes with the caramelised biscuit spread and top with a segment of Speculoos Flavour Layered Bar.

7.

Serve and enjoy.

Nutritional info per serving:

Calories	96
Total Fat	4g
Total Carbohydrates	6g
Protein	7g

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Kieron Curtis

Managing Editor

Kieron is an NCTJ qualified journalist with an MA in Sports Journalism from the University of Salford. His experience includes working at an array of major sporting events including Premier League football, UFC and WWE. He’s spent time with some of the biggest names in sport interviewing them and covering everything from their health and fitness regimes to their favourite forms of entertainment. Since arriving at Myprotein in 2021, Kieron has played a key role in editing our vast array of nutrition and training guides, has served as Editor-in-Chief of our magazine; The Supplement, and helped bring the Myprotein Kitchen to life with the launch of our recipe book; Protein Plates. An avid sportsman, Kieron grew up playing both codes of rugby competitively. Now he keeps active by playing football, golf, and heading to the gym, but most of his steps come from trying to keep up with an energetic German Shepherd on multiple daily dog walks.