These little desserts look so tempting, you’ll want to take a bite right away. As soon as you do, you can enjoy the perfectly tuned combination of a crunchy base with cream and chocolate icing. And, of course, you can’t miss the juicy strawberry on top.
For the base, we will need:
For the filling, we will need:
- 250 g fat-free quark
- 150 g cream cheese light
- 50 g cane sugar
- 1 egg
- 1 teaspoon vanilla extract
To top it off, we will need:
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Instructions:
Let’s start by preparing the base: blend the oat flakes and pecan nuts until finely ground like flour. Then, pour in the melted coconut oil, mix, and fill 8 silicone muffin cups with this mixture. Press it down firmly and evenly onto the bottom of each cup. After that, we’ll move on to preparing the filling. Whisk together the cream cheese with the quark cheese, cane sugar, egg, and vanilla extract. The cream should be completely smooth and soft. Pour it into the cupcake cups and bake the mini cheesecakes for 20 minutes at 180 °C.
Let them cool completely. In the meantime, melt the chocolate with coconut oil and pour it over the cooled cheesecakes. Then garnish each slice with half a strawberry. Store the uneaten pieces in the fridge, but we bet they won’t be in the fridge for very long.
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| Energy value | 227 kcal |
| Protein | 8 g |
| Carbohydrates | 14 g |
| Fats | 15 g |
| Fibre | 2 g |
If you’re looking for a dessert that is pleasing to the eye and tastes even better, these mini cheesecakes are a great choice.
Feel free to share your creations with us on social media by tagging #gymbeamcom.