These cinnamon donut protein cheesecake pots combine a creamy cheesecake layer with a crunchy cinnamon pecan and oat base for an easy high-protein dessert. Each pot comes in at 301 calories with 22g of protein.
The cheesecake layer gets its flavour from Per4m Cinnamon Donut Protein Blend, while the baked pecan and oat base adds plenty of texture without needing a traditional biscuit crust.
Serves
4
4
Per serving
301 calories • 22g protein • 15g carbs • 17g fat
301 calories • 22g protein • 15g carbs • 17g fat
Ingredients
For the cheesecake layer
- 300g Fage 0% Total yoghurt
- 150g lighter cream cheese
- 40g Per4m Cinnamon Donut Protein Blend
For the base layer
- 60g pecans or cashews
- 40g oats
- 1 tbsp maple syrup
- ¾ tsp ground cinnamon
- A pinch of sea salt
Method
- Preheat the oven to 160°C/320°F and line a large baking tray with foil.
- Add the yoghurt, lighter cream cheese and Per4m Cinnamon Donut Protein Blend to a mixing bowl. Whisk well using a balloon whisk or electric hand mixer until smooth. Cover and refrigerate.
- Roughly chop the pecans or cashews, or place them in a food processor and process until fine. Chopping them will give the base more of a granola-style texture, while blending them more finely will create a crumbly biscuit-style texture.
- Transfer the nuts to a mixing bowl. Add the oats, maple syrup, cinnamon and sea salt, then stir well until combined.
- Transfer the mixture to the lined baking tray and spread it out evenly. Bake for 20–25 minutes, or until golden.
- Leave the baked mixture to cool on the tray, then break it up until crumbly.
- Divide enough of the base mixture between four small ramekins to cover the bottom of each one. Keep any leftover mixture for topping.
- Divide the cheesecake mixture between the four ramekins and spread it evenly over the bases.
- Refrigerate until ready to serve, or enjoy immediately.
Optional topping
Finish each cheesecake pot with any leftover cinnamon pecan and oat mixture for extra crunch.
Storage
Keep the cheesecake pots covered in the fridge until ready to serve. For the best texture, store any leftover crunchy base mixture separately and add it just before eating.
