@macro_chef

63.5k followers

What makes him worth a follow?

Don’t let the fact that he’s just 16 years old put you off, Spencer Miller has already developed some serious cooking skills. The keen cyclist specialises in upgrading snack and dessert recipes for endurance athletes with a particularly sweet-tooth.

White chocolate raspberry mini protein cheesecakes

Ingredients

Base

• 3/4 cup quaker cinnamon oatmeal squares cereal
• 3-4 tbsp milk

Filling

• 1/2 cup (120g) reduced fat cream cheese
• 3/4 cup (170g) plain non-fat Greek yogurt
• 1 whole egg
• 1 scoop (34g) vanilla protein powder
• 1/4 cup granulated stevia or erythritol
• 3 tbsp (42g) white chocolate chunks

Raspberry Swirl

• 2/3 cup (100g) frozen raspberries
• 1 tbsp maple syrup (can use sugar free)
• 1 tbsp granulated stevia or erythritol

Raspberry Sauce Topping

• 1/3 cup (50g) frozen raspberries
• 1 tbsp maple syrup
• 1 tbsp granulated stevia or erythritol

Method

• Preheat oven to 300f.
• Add cereal to food processor and process until almost a flour. Add milk and blend again until a thick dough forms.
• Spray 8 spots in a muffin tin with cooking spray. Add about 1 tbsp of the dough to the bottom of each and flatten out. Bake for about 5 minutes.
• Clean food processor. Add cream cheese, Greek yogurt and egg. Blend until smooth. Add protein powder and stevia and blend again. Make sure there are no clumps of stevia or protein powder.
• Heat white chocolate chunks in microwave for about 60 seconds stirring every 30 seconds. Add white chocolate to food processor and blend again until smooth. Spoon batter evenly into muffin tin.
• Heat raspberries, maple syrup, and stevia in a small bowl. Mash with fork. Spoon raspberry filling into the centre of each of the 8 spots filled with cheesecake batter. Swirl with a knife.
• Bake for about 20 minutes at 300f. Let cool completely then let sit in the fridge for at least 5 hours or overnight.
• For the raspberry topping, add raspberries, maple syrup, and stevia to a pan. Cook on medium/high heat for 5-10 minutes. Let cool and thicken.
• Top each mini cheesecake with raspberry sauce. Heat more white chocolate and drizzle over the top. Enjoy!