Mini Frozen Cheesecakes

with Cacao Boost

6
Three Hours Thirty Minutes

Mini bites of goodness with a chocolatey twist! These mini cheesecakes with Cacao Boost and Super Protein are so simple to make and are a healthier alternative to a typical cheesecake, and there’s added protein!

Ingredients

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  • For the base:
  • 35g Bioglan Superfoods Super Protein
  • 30g desiccated coconut
  • 60g ground walnuts
  • 4tsp coconut oil
  • 3tsp honey
  • 1tbsp Bioglan Superfoods Cacao Boost
  • For the filling:
  • 180g low fat cream cheese
  • 90g Greek yoghurt
  • 75g Bioglan Superfoods Super Protein
  • 3 tbsp peanut butter
  • 2tsp honey
  • 1tbsp crushed hazelnuts
  • For the drizzle:
  • 1 tsp Bioglan Superfoods Cacao Boost
  • 1 ½ tsp coconut oil
  • 2 tsp honey

Method

1. Blend the ingredients for the base and press into moulds. Freeze for 15min.
2. Make the filling, spoon into the bases and freeze for at least 2 hours.
3. Make the drizzle – you might need to amend the quantities if the consistency isn’t quite right so add more Cacao Boost if it is too runny or more coconut oil if it needs to be looser.
4. Drizzle the cheesecakes, then top with hazelnuts and desiccated coconut.
5. Defrost in the fridge for 30min-1hour before eating. Enjoy!