Tuesday, 24 May 2016

Super Delicious, High-Protein Citrus Cheesecake Bites

High Protein Citrus cheesecakes

Low fat, high in protein, and no refined sugars (as well as being low in carbohydrates in general)! These mini cheesecakes are amazing and are very easy to make. Plus you can adapt the recipe to make whatever flavour of cheesecake you fancy! I was inspired for this recipe from the fantastic Ugne - she was on the latest season of the Great British Bake Off, and bakes amazing healthy desserts - her website is www.ugnebakes.com :)

Here I have three options for cheesecake filling (all of which are divine) : lime , lemon, and chocolate orange - all you need to do is alter the citrus fruit and/or the protein powder used in the filling. They’re amazing as post-workout snacks, or if you just love cheesecake but don’t love the usual unhealthiness of them!

Also, if you have some cool flavours of protein powder, why not try making some funky cheesecakes? For example I've seen strawberry delight, peanut butter, and sticky toffee pudding flavours of protein powder - they could make amazing cheesecakes!

If you want to bake one large cheesecake, use the recipe as below but use it to fill a 20cm round cake tin. This will take longer to bake – about 20-25 minutes.

Makes 20 mini cupcakes


For the base:

  • 75g (1/2 cup + 1 tbsp) ground almonds
  • 65g (4 tbsp) crunchy peanut butter (I use meridian but any unsweetened brand would work)
  • 20g (2 tbsp) unflavoured whey protein powder (I use Myprotein)
  • 1 tbsp agave (or maple) syrup

For the filling:

  • 250g (1 cup) quark
  • 125g (1/2 cup) cottage cheese
  • 10g (2 tsp) stevia (I use Truvia)
  • 1 egg white
  • 30ml (2 tbsp) lemon/lime/orange juice
  • 25g (2 + 1/2 tbsp) vanilla/chocolate whey protein powder (I use Myprotein whey protein isolate)

You will need a mini muffin tray - mine is a great silicone one from Lakeland.


1. Preheat the oven to 180c/ 355f/ gas mark 4.

2. Make the base. In a mixing bowl add the crunchy peanut butter, protein powder, agave syrup and ground almonds, and mix until a dough is formed – it may look a little powdery, but if you press some mixture together with your hands, it will form a ball.

3. Take small lumps (about a teaspoon in quantity), and press this into the base and sides of your silicon mini muffin tin.  This requires a little patience but keep at it! Leave to one side.

4. Make the filling. In a food processor combine the cottage cheese, quark, stevia, egg white, protein powder (vanilla or chocolate), and juice (lime, lemon or orange). Blitz until smooth.

 If you want to make multiple types of cheesecake (i.e. one third lemon, another third orange, the last third lime), blend all the ingredients apart from the protein powder and juice. 
Separate into different bowls and add the protein powder/juice to each bowl (making sure to decrease the amounts as you have decreased the amount of mixture e.g. 10ml lime juice instead of 30ml if you have divided the mixture into three).

5. Place a heaped teaspoon of mixture into each mini muffin tray hole (lined with the nutty base). *

6. Bake for 6-8 minutes, until the sides of the base have browned, and the cheesecake mixture isn’t wobbly. Leave to cool.

7. Enjoy!

*For the batch here, I made half of the batch chocolate orange, and the other half lemon. To some of the lemon cheesecakes before baking I dropped a tiny amount of chocolate mix on the top of the lemon ones, then used the end of a spoon to swirl and create a marbled effect. 

These cheesecakes will keep for up to a week in an airtight container in the fridge. 

High Protein Citrus cheesecakes

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