Baked Raspberry Protein Cheesecake

Makes: 6

Ingredients:

125g cream cheese
160g raspberry high protein yoghurt
1 egg
2 scoops (60g) vanilla protein powder
1 teaspoon stevia (optional)
1/2 cup frozen raspberries, roughly chopped

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
Evenly sprinkle the chopped raspberries into the cheesecake mixture and gently stir
Bake for approximately 20-25 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: 130
Total fats: 6.2g
Carbohydrates: 4g
Sugar: 2.8g
Protein: 12.5g

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.