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Mini Blackberry Protein Cheesecakes

Updated: Aug 16, 2024

Quick, easy and choc-full of the good stuff.


a glass pot filled with cheesecake ingredients
Mini Protein Cheesecakes

Looking for a tasty treat that’s not only high in protein but also has some immune-boosting goodness? These no-bake protein cheesecakes, served in mini Gü pots, are perfect for that! We’re using ginger nut biscuits for the base (ginger is great for the immune system), and they’re topped with a fresh homemade blackberry jam. No baking required – just chill and enjoy!

Serves: 6 (in mini Gü pots)Prep Time: 20 minutes + chilling time


Ingredients:

For the base:

  • 100g ginger nut biscuits (crushed)

  • 2 tbsp coconut oil (melted)

For the filling:

  • 250g low-fat cream cheese (room temperature)

  • 200g Greek yogurt (high protein is ideal)

  • 2 scoops vanilla or unflavoured protein powder (whey or vegan)

  • 2 tbsp honey or sweetener of choice


Method:

  1. Make the base

    Start by crushing your ginger nut biscuits and mix them with the melted butter or coconut oil until the texture resembles wet sand. Divide the mixture evenly between your 6 mini Gü pots, pressing it down with the back of a spoon to create a firm base. Pop these in the fridge to set while you prepare the filling.


  2. Whip up the filling

    In a bowl, beat the cream cheese until smooth. Add the Greek yogurt, protein powder, vanilla extract, and honey, and mix everything together until it’s creamy and well combined. You can use a whisk or hand mixer – whatever’s easier.

  3. Assemble

    Once the bases are set, spoon the creamy cheesecake mixture into each pot, smoothing the tops and add a fruity topping of your choice. I like to add my wife's homemade blackberry jam! Pop the cheesecakes back in the fridge to chill for at least 2 hours, or overnight if you can wait.

  4. Enjoy!

    That’s it! Time to dig in.


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