Crustless Baked Cheesecake
At the very least they completely fit the brief for that classic post-dinner problem of just “needing a little sweet treat” to finish on. And at just 50 calories per cheesecake, they’re definitely not a treat you need to think twice about. Go wild.
Once you’ve mastered this classic vanilla version, there’s nothing to stop you switching things up and experimenting with all your favourite protein flavours. And toppings, too — chopped strawberries, a handful of blueberries, maybe even a drizzle of peanut butter. Now we’re talking.
Servings: Makes 9
Ingredients
- 100 g Muller Myprotein Natural Yogurt
- 100g g low-fat cottage cheese
- 2 g sweetener
- 2 egg whites
- 1 scoop Impact Whey Protein - Vanilla
- Some low-fat squirty cream
- A handful sprinkles
Instructions
First, preheat the oven to 160C.
Then, place the yoghurt, cottage cheese, sweetener, egg whites, and vanilla protein powder into a food processor and blend until smooth.
Spoon out the mixture evenly across nine paper cupcake cases and bake in the oven for about 12 minutes.
Once cooked, allow to cool for a few minutes before adding whipped cream and sprinkles. Enjoy immediately. (Possibly even in one mouthful if you’re feeling up to it.)
| calories | 30 |
| totalFat | 0 |
| totalCarbohydrates | 2 |
| protein | 5 |
CHECK OUT MORE PROTEIN DELIGHTS HERE
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
