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Winter Blueberry & Coconut Party Protein Cheesecakes

Winter Blueberry & Coconut Party Protein Cheesecakes

Courtney Pruce

Refined sugar free, low carb, naturally high in protein - no whey protein powders needed - and packed with beautiful Blueberries! Oh yes, these stunning little cheesecakes will be sure to satisfy even the most discerning New Year's guest…

By Courtney Pruce


Ingredients

For the Cheesecake

  • 115g fat free cottage cheese
  • 115g fat free cream cheese
  • egg whites
  • 2 tbsp coconut flour
  • 2 heaped tbsp sweetener (optional for added sweetness)
  • 2 tbsp fresh lemon juice
  • A few drops of vanilla extract

For the Blueberry Filling

  • 100g blueberries
  • 1 tsp corn flour
  • 2 tbsp calorie free sweetener (optional)
  • Juice of 1/2 lemon

Nutrition

  • Calories: 159kcal
  • Protein: 10g
  • Carbs: 8g
  • Fats: 8g
  • Fibre: 3g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 159 378 -219
Protein 10g 7g +3g
Carbs 8g 21g -13g
Fat 8g 29g -21g
Fibre 3g 2g +1g

Method:


For the Base:

  1. Blitz biscuits in a food processor until a fine crumb. Combine in a bowl with the rest of the base ingredients. Mix together thoroughly until a thick paste like mixture is formed.
  2. Line a cupcake tin with 8 large cupcake cases. Evenly distribute the base mixture in all of the cases and then use the back of a teaspoon to press it down firmly.
  3. Make sure it covers the whole bottom of the cases. Bake for 5 minutes at 160 degrees. Remove from oven and leave to cool.

For the Blueberry Filling:

  1. Heat a sauce pan with 100g blueberries, simmer on a low heat until they softened.
  2. Then in a bowl, combine your 1 tsp corn flour with 1 1/2 tbsp cold water and mix together until a white paste has formed.
  3. Add this to the pan of blueberries followed by the juice of half a lemon (you can add some zero calorie sweetener at this stage if you wish).
  4. Mix the corn flour with the heated blueberries, squishing any blueberries that are still whole. A thick jam like mixture will form. Place aside and leave to cool.

For the Cheesecake:

  1. Combine all the cheesecake ingredients into a bowl and or blender and whisk together until completely smooth.
  2. Now, evenly fill half of each cupcake case with the cheesecake mixture. Then use a teaspoon to drop some of the blueberry jam on top of that cheesecake layer.
  3. Evenly distribute throughout all of the cupcakes. Then, evenly pour the rest of the cheesecake mixture into each case so that it fills to just below the top.
  4. Place back in the oven for 15 minutes at 180 degrees.
  5. Avoid letting the cheesecakes brown at all.
  6. Then, remove from the oven (the cheesecake should still seem slightly wobbly, as this will keep them moist once they set in the fridge).
  7. Once slightly cooled, place Into the fridge for around 25-30 minutes until they set. I like to then create another batch of the blueberry jam to drizzle on top!
Just £1.40


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