I have had an obsession with raw vegan cheesecakes recently. They often look so pretty and taste incredible. Soft, creamy and sweet. I took inspiration from this obsession and channeled it into Day Four of the Protein Bake Challenge.
Mini Chocolate Cheesecakes
Base:
1 cup dates
1 cup almonds
10 silicone cupcake cases
Cheesecake filling:
3 tbsp Sweet Freedom ChocShot
1 scoop Smart Protein’s Chocolate Whey Protein
1 cup cottage cheese
1/2 cup greek yoghurt
The Base
1. Blend the dates and nuts.
2. Line each silicone cupcakes with the date and nuts mixture, and then put aside.
The Cheesecake:
1. Pour the greek yoghurt, cottage cheese into a mixing bowl. Mix together.
2. Add in the whey protein and Choc Shot, then mix again.
3. Put a spoon of the cheesecake mixture into each silicone cupcake case, or until the cheesecake mixture is filled to the top.
4. Put in the freezer for 2-3 hours.
5. Remove the silicone cases.
Quick tip: Silicone cupcake cases are easy to remove from the cheesecake once frozen, unlike normal paper ones.
Mara xxx
