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Berry Greek Yoghurt Cheesecake Pots

Berry Cheesecake.jpeg
- 200g raspberries
- 1-2 tbsp water

For the cheesecake:
- 30g oat biscuits, crushed

- One cup thick Greek yoghurt
- 100g cream cheese
- 1-2 servings MaxiNutrition MaxConcentrate Vanilla Protein
- 1 tbsp maple syrup
- 1 tsp vanilla extract

- Start by beating cream cheese until smooth. Add in Greek yoghurt, protein, maple syrup and vanilla. Place in the fridge to chill overnight.
- In the meantime, heat the raspberries in a splash of water until they break down. Set aside.
- When ready to serve, divide the biscuit base between two small jars or glasses. 
- Add some raspberries, then spoon over the cheesecake mixture. 
- Add the remaining raspberries, then chill or serve!

MACROS PER SERVE (serves 2):
Kcal 577 | Protein 22g | Fat 30g | Carbs 42g