26 March, 2017
Mini Passionfruit Cheesecakes
Mini Passionfruit Cheesecakes
Makes: 12 mini cheesecakes
Base ingredients:
- 1/2 cup almond meal
- 1 scoop vanilla protein powder
- 1 teaspoon xylitol
- 1/4 cup coconut oil, melted
Cheesecake ingredients:
- 300ml thickened cream
- 2 teaspoon gelatine
- 85g passionfruit pulp
- 125g extra light cream cheese
- 2 teaspoons xylitol
- 2 scoops vanilla protein powder
Method:
- To prepare the base mix the dry ingredients in a small mixing bowl then make a well in the centre
- Add the coconut oil and use a knife to mix well
- Evenly split the mixture across the mini cheesecake tray pressing the mixture down with your fingertips to firmly compact the base
- Refrigerate while you prepare the filling
- To prepare the filling use electric beaters to whip the cream and set aside
- Dissolve the gelatine in 1 tablespoon of boiling water
- Add the Passionfruit pulp and gelatine into a blender or food processor and process until well combined
- Add the cream cheese, xylitol and protein powder to the Passionfruit mix and process until smooth
- Use a spatula to fold the passionfruit mixture through the whipped cream
- Once combined evenly spoon the cheesecake mixture over the bases and chill for a maximum of 4 hours but preferably overnight.
Nutritional Value per mini cheesecake:
- Calories: 129
- Total fat: 10.8g
- Total carbohydrates: 9g
- Protein: 6.4g
Recipe Notes:
- Store covered in the fridge for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 3 months
- Xylitol can be replaced with any natural or artificial low calorie sweetener of your choice.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.