Espresso Protein Cheesecake

13 Mar 18

Espresso Protein Cheesecake

Mini Cheesecakes are a perfect snack especially if you have a sweet tooth and looking for a healthier option. They taste so great you will actually think you are having something a bit naughty when you are not.

This mix will make around 8 – 10 mini cheesecakes and are simple and easy to make.

No Baking required at all.


100g ground gluten free oats

50g ground almonds

75g organic butter softened

2tsp brown rice syrup



Mix oats and ground almonds together.

Add organic butter and rice syrup and stir thoroughly.

Press mixture into small loose bottomed tins.

In a bowl mix together all the filling ingredients until a smooth consistency is formed.

Spoon mixture onto the bases of cheesecake.

Grate the dark chocolate on top.

Chill in the fridge for 1-2 hours before turning out and serving.

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Nutrition Facts

Serving Per Recipe 8

Amount Per Serving
Calories 227.0 c
Total Fat 20.0 g
Total Carbohydrate 10.0 g
Protein 10.0 g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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