A simple and light recipe for making fit mini cheesecakes, ideal for those who want to stay in shape without giving up flavor.
Chop the biscuits and mix them with the plant-based drink until you obtain a smooth mixture.
Distribute the mixture into muffin molds, pressing it down well to form the base.
In a bowl, mix the eggs, ricotta and sweetener until you obtain a smooth batter.
Pour the batter over the biscuit base in the molds.
Bake in a preheated oven at 180°C for about 30 minutes.
Let cool completely and top with blueberry jam and crunchy cocoa and hazelnut cream to taste.
Muffin molds
Store in the refrigerator for up to 3 days.
Ideal for breakfast or a light snack.
Italia, Lombardia
| Energy (kcal) | 179.59 |
| Carbohydrates (g) | 11.77 |
| of which sugars (g) | 5.95 |
| Fat (g) | 10.94 |
| of which saturates (g) | 5.85 |
| Protein (g) | 8.65 |
| Fibre (g) | 0.29 |
| Salt (g) | 0.18 |
