Mini Lychee Martini Protein Cheesecakes
Try this easy summer party dessert! These Mini Lychee Martini Protein Cheesecakes are a protein-packed treat perfect for Christmas parties and entertaining.
These Mini Lychee Martini Protein Cheesecakes are the perfect bite-sized dessert for parties and festive get-togethers! With a buttery base and a smooth, high protein filling, these individual cheesecakes are infused with Feel Good Protein’s new Protein Water (Lychee Martini) for a fruity twist on a classic dessert.
Easy to prepare ahead of time and served individually, they're a fun, protein-packed treat for your next girls' night, Christmas party or summer gathering that make a delicious addition to your summer dessert table.
Can You Make Mini Cheesecakes Ahead of Time?
Yes! These mini cheesecakes are ideal for preparing ahead of time. Make them the day before your event and refrigerate overnight. Add the lychee and mint garnish just before serving for the freshest presentation.
Ingredients
- 150g Marie Biscuits by Arnott’s
- 100g unsalted butter (melted)
- 250g light cream cheese
- 300g ricotta cheese
- 4 scoops Protein Water Mocktails by Feel Good Protein (Lychee Martini)
- 2 large eggs
- 1 tbsp cornflour
- 1 tsp vanilla bean paste
- ¼ cup Baking Allulose by SaweetWay
- 12 pitted lychees, to garnish
- Fresh mint, to garnish
Method
- Preheat the oven to 140°C (fan-forced) and line a 12-hole muffin tray with paper liners.
- Place the Arnott's Marie Biscuits in a zip-lock bag and crush with a rolling pin until they resemble fine crumbs. Transfer to a mixing bowl.
- Add the melted butter to the crushed biscuits and mix until evenly combined.
- Divide the biscuit mixture evenly between the 12 muffin liners. Press firmly into the bottom of each liner to create an even cheesecake base.
- Bake for 7 minutes, then remove from the oven and set aside to cool.
- Add the ricotta, cream cheese, eggs, protein water powder, cornflour, vanilla bean paste and allulose to a blender. Blend until smooth and creamy.
- Evenly divide the cheesecake filling between the 12 muffin liners. Bake for 20 minutes, or until the cheesecakes are just set with a slight wobble in the centre. Allow to cool at room temperature for approximately 1 hour.
- Transfer the cheesecakes to the fridge and refrigerate for at least 6 hours, or until completely set.
- Before serving, garnish each mini cheesecake with a pitted lychee and fresh mint. Enjoy your Mini Lychee Martini Protein Cheesecakes!
Nutrition Information
Recipe makes 12 serves. Each serve contains:
Calories 215 | Protein 7.7g | Carbs 14.1g | Fats 13.8g
Recipe Cost
Cost per serve: $1.89
(Costing based on average Australian supermarket pricing and current Cost Price Supplements RRP).
Watch How To Make It
