High-protein chocolate hazelnut mini cheesecakes

High-protein chocolate hazelnut mini cheesecakes

Other
20 mins Prep · 30 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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1

Preheat the oven to 165°C, gas mark 3. Line a baking tray with baking paper.

2

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.

3

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.

4

Divide the crust between the cupcake wrappers and flatten with a glass before spooning the filling evenly over, filling each cup approx. ¾ full.

5

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.

6

Once chilled, remove the cheesecakes from the liners. Scatter over chopped hazelnuts and serve.