Baked Passionfruit Protein Cheesecake

Makes: 6

Ingredients:

125g cream cheese
160g Passionfruit YoPro yoghurt
1 egg
2 scoops (60g) vanilla protein powder
1 teaspoon stevia (optional)
6 teaspoons Passionfruit pulp

Method:

Preheat the oven to 160 degrees Celsius and place a silicon muffin tray on a baking tray
Place the cream cheese, yoghurt, egg, protein powder and stevia in a blender or food processor and blend until perfectly smooth
Pour the mixture evenly between the six wells in silicon muffin tray
Spoon in a teaspoon of Passionfruit pulp into each muffin cup
Bake for approximately 15-20 minutes until the outside edge is set with a gentle wobbled in the middle
Allow to cool for 30 minutes before placing in the fridge for a minimum of 2 hours to set.

Nutritional Value per cheesecake:

Calories: 144
Total fat: 7.6g
Total carbs: 3.2g
Sugars: 2.2g
Protein: 13.8g

Note: nutritional Value does not included the Passionfruit topping in the picture

Recipe Notes:

Store in an airtight container in the fridge for up to 5 days
This recipe is freezer friendly however best served fresh
Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
You can buy online from www.proteinsuppliesaustralia.com.au
Use the Discount code holly10 at checkout to get a 10% discount

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.