Isopro Protein Cheesecake Recipe

 Makes 6 mini cheesecakes

CHEESECAKE:
55 g plain cream cheese
125 g plain Greek yoghurt
1 scoop USN Zero Carb IsoPro Whey Protein Isolate, Vanilla flavour
1 egg white
4 tsp. xylitol or stevia
1Tbsp. lemon juice (optional)

CRUST:
4 tbsp. desiccated coconut
12 ml coconut oil
1 tsp. almond milk

METHOD: 

1.   Preheat oven to 180˚C.
2.   Place 6 paper cupcake liners into a cupcake baking tray.
3. Toast the desiccated coconut in a non-stick pan until golden.
4. Mix the remaining crust ingredients with the coconut, place equal portions of crust mixture into the bottom of the cupcake holders, press down.
5. Combine cream cheese and egg white and whip until smooth.
6. Add Greek yoghurt, USN IsoPro protein, xylitol or stevia, lemon juice & whip until thick and smooth.
7. Pour cheesecake mixture over crust.
8. Half-fill a deep baking tray with water and place muffin tin into the water so that the water reached half way up each muffin cup.
9. Bake for 15 minutes until the top of each cheesecake is cracked and golden.
10. Allow to cool completely in the fridge before removing from the cupcake holders

Recipe by Micaela Markides