Mini Lemon Cheesecakes

Base

• 40g protein powder, you can use Protein Matrix+, Thermowhey, WPI, or WPC in Vanilla
• 40g rolled oats
• 10ml skim milk
• 15g coconut flour
• 30g sugar-free maple syrup

Cheesecake

• 30g protein powder, you can use Protein Matrix+, Thermowhey, WPI, or WPC in Vanilla
• 150g greek yoghurt
• 70g light cream cheese
• 70g low fat cottage cheese
• 5ml vanilla essence
• 10g stevia powder
• 30ml lemon juice
• Zest of one lemon
• 8g gelatin powder

1. Step 1: For the base, mix protein, oats, coconut flour, skim milk and sugar-free maple syrup in a large bowl, stir until combined.
2. Step 2: Press into six lined muffin trays to create a base then place in the freezer to set.
3. Step 3: For the cheesecake, use an electric mixer to combine the cottage cheese and cream cheese. Add in the yoghurt and mix until combined.
4. Step 4: Stir the protein powder and sweetener into the mixture and add lemon juice and zest.
5. Step 5: In a separate bowl, mix gelatin with a splash of hot water and mix into a paste, add this to the cheesecake mixture and combine.
6. Step 6: Remove the cheesecake bases from the freezer and evenly add the cheesecake mixture into each.
7. Step 7: Freeze until set and enjoy! Best stored in the fridge.