Name: Mini fit cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italia
Ingredients: 100 g Cookies; 40 ml Plant-based drink; 2 units Eggs; 500 g Ricotta; to taste Sweetener to taste; to taste Blueberry jam; to taste Crunchy cocoa and hazelnut cream

Preparation

STEP 1 OF 6
Crush the cookies and mix them with the plant-based drink until you get a homogeneous mixture.
STEP 2 OF 6
Distribute the mixture into muffin molds, pressing it well to form the base.
STEP 3 OF 6
In a bowl, mix the eggs, ricotta, and sweetener until you get a smooth batter.
STEP 4 OF 6
Pour the batter over the cookie base in the molds.
STEP 5 OF 6
Bake in a preheated oven at 180°C for about 30 minutes.
STEP 6 OF 6
Let cool completely and top with blueberry jam and crunchy cocoa and hazelnut cream to taste.

Suggestions

Muffin molds

General Information

Storage notes

Store in the refrigerator for up to 3 days.

More information

Ideal for a light breakfast or snack.

Origin

Italia, Lombardia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	117.38
Carbohydrates (g)	2.08
of which Sugars (g)	2.08
Fat (g)	8.56
of which Saturates (g)	4.81
Protein (g)	8.19
Sale (g)	0.08