Recipe by Foodiecooklab
A quick and fresh recipe for making mini chia seed cheesecakes, perfect for hot days. They take just 5 minutes to prepare the night before and are ready to be enjoyed in the morning.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Crush the biscuits and place them on the bottom of the jar or glass.
Step 2 of 5: Soak the base with some milk.
Step 3 of 5: Prepare the cream by mixing Greek yogurt, chia seeds and sweetener (if preferred).
Step 4 of 5: Pour the cream over the base and refrigerate overnight.
Step 5 of 5: In the morning, fill with hazelnut cream and chopped nuts, or with whatever you prefer, and enjoy.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving248 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,395 kJ333 kcal | 563 kJ135 kcal |
| Fat | 18.56 g | 7.5 g |
| of which saturated fatty acids | 7.87 g | 3.18 g |
| Carbohydrates | 27.77 g | 11.22 g |
| of which sugars | 11.09 g | 4.48 g |
| Fibre | 4.78 g | 1.93 g |
| Protein | 15.74 g | 6.36 g |
| Salt | 0.22 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
