A simple and light recipe for making fit mini cheesecakes, ideal for those who want to stay in shape without giving up flavor.
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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) | 176.26 |
| Carbohydrates (g) | 11.38 |
| of which Sugars (g) | 5.75 |
| Fat (g) | 10.73 |
| of which Saturates (g) | 5.79 |
| Protein (g) | 8.72 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.15 |
