Our two favourite treats have been moulded into one for this healthy hybrid recipe – cookies and cheesecake! Low-carb, low-fat and high-protein, this recipe defies everything you ever knew about these devilish desserts. And the bonus? They taste just as good!
Ingredients For Cheesecake Cookie Cups
#1 Preheat oven to 200°C or 180°C for fan-assisted.
#2 In a mixing bowl, mix together Protein Cookie Mix, milk and Coconut Oil using a spoon until a dough forms.
#3 Take golf ball-sized portions of the dough, and roll into balls and place each into muffin tray holes. Use a shot glass to press down into the centre of each ball to form a cup shape (you can do this with your hands if you don’t have a shot glass to hand).
#4 Bake for 15 minutes or until the cookie cups are nearly cooked but still a little gooey. Remove from the oven and press the shot glass back into the cookies to form them back into cup shapes.
#5 While waiting for the cookie cups to cool, make the cream cheese filling. Whisk half of the cream cheese with the whey protein until no lumps remain. Fold in the remaining cream cheese.
#6 Pipe (or just spoon) the cream cheese mixture into the cookie cups and dust with a little cacao powder. Eat!
Cover and store in the fridge for up to 3 days.
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