
High Protein & Fibre Japanese Cheesecake
High Protein & Fibre Japanese Cheesecake
Rated 5.0 stars by 1 users
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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Ingredients
-
2 cups thick Greek yoghurt
-
â…“ cup vanilla protein powder
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1 tsp honey
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Lemon zest
-
3 tbsp chia seeds
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170g raspberries, lightly mashed
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4 Biscoff biscuits
Directions
In a small bowl, mix the mashed berries with the chia seeds and half the honey. Set aside for 5 minutes to thicken.
Combine the yoghurt, protein powder, lemon zest and remaining honey until smooth.Â
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.
Stand 2 Biscoff biscuits vertically into each serve, pressing down gently and making sure the biscuits are fully submerged.
Cover and refrigerate overnight for the biscuits to absorb moisture and soften into a cake-like texture.
Nutrition
Serving Size
1 serve
Fiber
21 grams,
Protein
37 grams
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