These mini cheesecakes are packed with protein and have a delightful blend of chocolate and hazelnut flavours
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 667 |
| Fat | 43g |
| Saturates | 20g |
| Protein | 26g |
| Carbs | 47g |
| Sugars | 28g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 165°C, gas mark 3. Line a baking tray with baking paper.
In a blender, combine the oats and raw hazelnuts. Pulse until they are finely ground before adding to a bowl along with the coconut oil, 1 tbsp maple syrup and salt. Mix together then transfer to the baking tray in an even layer. Bake the crust for approx. 8-10 minutes or until golden, then set aside to cool.
In a large bowl, beat the softened cream cheese and yoghurt until smooth. Add the chocolate protein powder, hazelnut spread and cocoa powder. Mix until everything is well combined. Stir in 2 tbsp maple syrup, the vanilla extract and eggs and mix until the batter is smooth. Line a muffin tin with cupcake wrappers.
Divide the crust between the cupcake wrappers and flatten with a glass before spooning the filling evenly over, filling each cup approx. ¾ full.
Bake for 20 minutes, or until the centres are just set. Cool the cheesecakes to room temperature and refrigerate overnight, or for at least 3 hours.
Once chilled, remove the cheesecakes from the liners. Scatter over chopped hazelnuts and serve.
