Peanut Butter Cup Cheesecake

I love Muscle Mousse, such a great product for protein baking & their choc peanut flavour is a must for any peanut butter cup lovers.

These individual "cheesecakes" are really quick & easy to make & are great for fighting off a sweet craving whilst getting a little protein hit too. If you would rather a large cheesecake just double up on the quantities below & make in a cheesecake tin instead of muffin cases.

Servings: Makes 10 mini cheesecakes

Macros per cheesecake:

137kcal / 9g protein / 13g carbs / 5g fat / 1g fibre

Ingredients:

For The Base:

60g oats (regular or gluten free)

60g natural peanut butter (I used Whole Earth Smooth in these)

40g honey

1-2 tsp water

For The Topping:

100g (2 servings) of Choc Peanut Muscle Mousse Powder

3 Reeces Peanut Butter Cups

Instructions:

1. Line a muffin tray with 10 muffin cases.

2. In a blender mix base ingredients until a thick "biscuit" is formed.

3. Press a small amount into the base of each muffin case.

4. Pop bases in freezer for 5-10 minutes.

5. Whilst bases are in freezer make up Muscle Mousse as per packet instructions.

6. Pour Muscle Mousse topping onto each base.

7. Place in freezer for 5 minutes to harden slightly.

8. Decorate with Reeces Peanut Butter Cups.

9. Return to freezer for a further 15 minutes.

10. Eat :-)

Note: Store remaining cheesecakes in fridge.