| Servings |
serves
|
Ingredients
- 400 g ricotta
- ⅓ cup natural peanut butter
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1 egg
Ingredients
|
|
Instructions
- Heat oven to 150C.
- Mix all the ingredients except the egg in a food processor until well combined
- Once well combined add the egg, and continue to blend until mixed well together
- Place 6 cupcake cases in a muffin tray (the cardboard cases work well with high sides, but you can use any) and fill the cases ¾ high. You may make more or less than 6 depending on the size of your cases
- Place in the oven for roughly 25-30 min. You want them slightly brown on top, and firm to touch
- Once cooked, turn off oven, open the door slightly and let them cool inside for an hour.
- To decorate them, use some extra natural peanut butter mixed with a dash of pure maple syrup, and some crushed peanuts
Recipe Notes
Recipe makes 6 cheesecakes at 200 calories each