Mini Cheesecake Santa Bites

For the base:

• 25g sugar free shortbread
• 30g pre-soaked pitted dates
• 25g Collagen Protein in Vanilla

For the filling:

• 30g WPC in Vanilla
• 125g light cream cheese
• 2 teaspoons vanilla extract
• 1tsp gelatine powder
• ¼ cup boiling water

For the topping:

• Light whipped cream
• 6 strawberries

To make the base:

1. Step 1: Place biscuits, HCP and dates into a food processor and blend to form a sticky crumb.
2. Step 2: Add 1 teaspoon of water if required.
3. Step 3: Divide into six mini cupcake liners and press down evenly so the base is a smooth and even thickness.
4. Step 4: Place in freezer.

To make the filling:

1. Step 1: Soak gelatine with ¼ cup of boiling water.
2. Step 2: Mix protein, light cream cheese and vanilla extract in a food processor until smooth.
3. Step 3: Spoon filling over the bases evenly and place in fridge over night.

To decorate:

1. Step 1: Remove from cupcake liners and pipe whipped cream onto the top layer of cheesecake, top with a strawberry and a dot of whipped cream.