These mini cheesecakes are packed with protein and have a delightful blend of chocolate and hazelnut flavours
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 30 دقائق |
| عدد الأفراد | 4 |
| مطبخ | Other |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 667 |
| دهون | 43g |
| المشبعة | 20g |
| بروتين | 26g |
| الكربوهيدرات | 47g |
| السكريات | 28g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل 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.
