Cup Cheesecake

To make these amazing little treats you will need the following Ingredients:

For the base

• 500g of your favourite Justine's Protein Cookies or Crumbs
• 100g Butter

For the filling

• 500g Cream Cheese
• 250g Sour Cream
• 1/2 cup of Erythritol
• 3 Eggs
• 1 Tsp Vanilla Extract
• 3 Tsp Lemon Juice
• 4 Tsp Flour
• 200g White Chocolate

Method - Base

1. Break your cookies into crumbs
2. Melt the butter, add it to the crumbs and mix it thoroughly
3. Add the base mixture into individual cupcake cups, pressing the base firmly down with the back of a spoon

Method - Filling

1. Into a bowl, mix the Cream Cheese and the Erythritol
2. Melt the white chocolate and add it to the bowl, mixing well.
3. Add one egg at a time, mixing well after each each egg
4. Add the Sour Cream and Flour before mixing well once again.
5. Place half of the mixture on the individual bases 
6. Add melted dark chocolate or coco powder to the remaining mixture and stir through for marbled effect
7. Add second layer of marbled mixture to top of cheesecakes
8. Bake for 20-25 minutes at 180 degrees celcius
9. You can add your own flavour to top - in our video, we used some non-choc chips and meted them down to drizzle over the cooked cheesecakes.
10. Once finished cooking, let the cheesecakes chill in the fridge for at keast three hours.