This key lime protein cheesecake is the perfect summer pudding. Quick and simple to make but looks impressive when you turn up with it at your friends BBQ! Naturally its packed with protein and extremely low in fat but the taste is not compromised – I promise!
Prep: 25 mins
Cook: 4 hrs
Yields: 6 Slices
300g plain quark
500g extra low fat cream cheese
3 scoops white choc Muscle Mousse
Juice & zest of 2 limes
150g reduced fat digestive biscuits or wholemeal crackers
1 tablespoon peanut butter or coconut oil
0% Total Greek yoghurt
Slices of lime
1Preheat the oven to 180’c
2Place the biscuits/crackers in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin. Melt the peanut butter or coconut oil in the microwave for a few seconds. Add to the biscuits and stir until fully coated. Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can (a small flat bottomed saucepan works well!)
3In a separate bowl mix together the quark, cream cheese, Muscle Mousse, lime juice & zest. Beat it as hard as you can to ensure there are no lumps of powder. Pour the mixture on top of the biscuit base and level out.
4Bake on a middle or low shelf for 30 minutes. The top should not colour, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out of the oven, don’t wait until it is fully set as it will set further once it is chilled.
5Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin.
6Serve each slice of cheesecake with a spoonful of Greek yoghurt and a slice of fresh lime.