High protein cheesecake pots
High protein cheesecake pots
Today we are making cheesecake pots with chia raspberry jam that are high in protein. These are perfect to enjoy on Valentine's Day, whether you celebrate it on not!
Vegan, nut free | Serves 2 | DESSERT
Ingredients:
Base:
- 70g biscuits (I used Nairn's Mixed Berries Oat Biscuits)
- 30g plant-based butter, melted
Cream:
- 150g silken tofu
- 150g plant-based cream cheese (I used Violife)
- 50g maple syrup
- 15g powdered sugar
- 1 teaspoon vanilla bean paste
- 1 teaspoon lemon juice
Jam:
- 100g raspberries (I used frozen)
- 1 tablespoon chia seeds
- 2 tablespoons maple syrup
Steps:
1.Blend the biscuits in a food processor, then add the melted butter and blend to combine.
2.In a large bowl, add all the ingredients for the cream and mix with a hand mixer or blender.
3.In pots or jars, divide the crushed biscuits in the bottom, then the cream, cover and place in the fridge to set for few hours or overnight.
4.In a small pot, add the raspberries with a splash of water on a medium to low heat.
5.Cook for few minutes, stirring occasionally, use a fork to mash the berries, then add the chia seeds and maple syrup and cook for few more minutes.
6.Let the jam cool down, before you add in on top of the cream.
Enjoy!
Notes:
*You can use a digestive type biscuit for the base.
*The jam makes a bit extra.
Did you try this recipe?
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