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Vanilla Chocolate Cheesecake Tarts

Vanilla Chocolate Cheesecake Tarts

Courtney Pruce

Treat you taste buds AND your muscles with these fab low carb vanilla & chocolate marbled cheesecake tarts with 11g of protein!

By Courtney Pruce


Ingredients

For the Tarts

For the Filling

  • ¼ cup fat free/ low fat cream cheese
  • ¼ cup fat free / low fat Greek yoghurt
  • 1.5 scoops of Muscle Food vanilla whey
  • ½ cup sweetener (optional for extra sweetness)
  • 1 cup sugar free icing sugar
  • 4 melted squares of dark chocolate
  • 1 tsp vanilla extract

Nutrition

  • Calories: 169kcal
  • Protein: 11g
  • Carbs: 10g
  • Fats: 11g
  • Fibre: 1g

Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 169 203 -34
Protein 11g 2g +9g
Carbs 10g 21g -11g
Fat 11g 12g -1g
Fibre 1g 1g +/-0g

Method:


  1. Pre heat your oven to 180C
  2. Combine all the ingredients in a bowl with a spoon. Once a thick dough has formed, shape it into a ball with your hands then divide it equally into 6 parts.
  3. Using a cupcake tin, grease each section with coconut oil.
  4. Press the dough in and mould and shape it into little crust pastry case.
  5. Bake for 8-10 minutes.
  6. Now, combine all the ingredients into a bowl.
  7. Whisk for 5 minutes with an electric whisk on full speed until a thick and fluffy mixture is formed.
  8. Spoon the cheesecake filling equally into all 6 chocolate crust cases.
  9. With a teaspoon, put a few drops of melted dark chocolate on top of the cheesecake filling.
  10. Then, using a cocktail stick, swirl the melted chocolate around to create the marbled effect.
  11. Repeat this for the remaining tarts.
  12. Place in the fridge to set for around 30 minutes.

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