If you are an mint Aero fan you LOVE this mint chocolate protein cheesecake! Made using my favourite cheesecake ingredient Muscle Mousse (which is a casein protein) it gives the most delicious cheesecakey texture. When I found out the new flavour was bubbly mint chocolate I couldn’t wait to try this recipe out. As always it’s a basic recipe with no fancy steps or strange ingredients, but boy does it deliver in the taste department! Creamy smooth cheesecake filling on a chocolatey biscuit base. Yum!
Prep: 10 mins
Cook: 25 mins
Yields: 6 Servings
200g chocolate oatcakes (you could also use plain or reduced fat digestives)
2Place the biscuits in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin. Add the chocolate sauce 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.
3In a separate bowl mix together the quark, cream cheese, & Muscle Mousse. 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 25 – 30mins. The top should not colour too much, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out, 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.
6I served mine drizzled with extra sugar free chocolate sauce!