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High Protein & Fibre Japanese Cheesecake

High Protein & Fibre Japanese Cheesecake

in Recipe Library

High Protein & Fibre Japanese Cheesecake

Servings

2

Prep Time

10 minutes

his is a wholesome, high-protein take on the viral Japanese cheesecake where biscuits are immersed in yoghurt until they turn soft and cake-like. We keep the exact mechanic that made the trend explode, but with added protein powder, fruit and chia seeds for fibre, and fewer Biscoff biscuits so it’s indulgent and functional.


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High Protein & Fibre Japanese Cheesecake

Ingredients

  • 2 cups thick Greek yoghurt

  • â…“ cup vanilla protein powder

  • 1 tsp honey

  • Lemon zest

  • 3 tbsp chia seeds

  • 170g raspberries, lightly mashed

  • 4 Biscoff biscuits

Directions

  1. In a small bowl, mix the mashed berries with the chia seeds and half the honey. Set aside for 5 minutes to thicken.

  2. Combine the yoghurt, protein powder, lemon zest and remaining honey until smooth. 

  3. Spoon half the yoghurt mixture into the base of each container. Spoon the berry-chia mixture evenly over the yoghurt. Finish with the remaining yoghurt mixture, sealing everything in.

  4. Stand 2 Biscoff biscuits vertically into each serve, pressing down gently and making sure the biscuits are fully submerged.

  5. Cover and refrigerate overnight for the biscuits to absorb moisture and soften into a cake-like texture.

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