For the base:
1/2 cup rolled oats
1.5 tbsp peanut butter, melted
2 tbsp almond meal
1 tbsp honey
50ml milk of choice (we used unsweetened almond milk)
2 tsp granulated stevia
For the cheesecake filling:
3 tbsp low fat cottage cheese
170g vanilla Greek yoghurt
4 squares of Cadbury Neapolitan chocolate block
2 large egg whites
1 scoop Slim Mama Shake (choc or vanilla)
2 tsp granulated stevia
Preheat oven to 180°C.
In a medium sized bowl add base ingredients and mix until combined. Spray muffin tin with olive oil or coconut oil to prevent sticking. Divide base mixture into 11 mini muffin moulds. Press down mixture firmly in each so it covers the bottom of each muffin tin.
Set in the fridge while you make the filling.
Chop up chocolate into chunks. In a large bowl, add all ingredients (except chocolate chunks) for the cheesecake filling and stir to combine (the cottage cheese can leave a chunky texture so either whisk mixture to finish or pop ingredients into a food processor). Mix in chocolate chunks. Evenly distribute filling mixture over base.
Bake in the oven for 25-30 mins.
Allow to cool then set in the fridge until set.
Serves: 11 mini cheesecakes
Calories per serve: 79