5 quick, fit and delicious Zone cheesecake

Titti
Apr 8, 2021
3 min read

I love #cheesecake! Even though when I find a recipe I love, I would do it over and over again, I enjoy try different flavours combinations. I find interesting make cheesecake as muffin! Mini bites, it is true they will go fast, and it can be a positive side:

. they won't get old (stuffy)

. even if they are balanced, you won't be tempted to over eat

. you can move on the next flavour 😊

In this post, I've put 5 of my favourite #zone #cheesecake.

Which one is your favourite?

1. Blueberries and pistachio

Ingredients filling: 1 egg 100 gr ricotta 50 gr Greek yogurt 0% #fage 20 gr honey 2 tsp pistachio butter #damianorganic 60 gr blueberries

Ingredients base:

6 frollini cacao #enerzona ½ tsp pistachio butter

Ingredients topping:

35 gr frozen blueberries ¼ tsp corn starch 10 ml water 4 crushed pistachios

I used mini silicone muffin cake pan.

Oven: static 180°C ~15-20 minutes. Blend the frollini with pistachio butter and put at the bottom of your muffin tray. Gently whisk the honey with the egg, then add the ricotta, yogurt, pistachio butter and finally the blueberries: fold twice gently. Divide equally and bake. Once cool, better after few hours in the fridge (but they are also delicious like this). Bring to boil the frozen blueberries with water and corn starch and cook for 2-3 minutes. Wait a couple of minutes to allow the temperature to drop a bit. Pour on top of your mini cheesecake and garnish with a few pistachio crumbles.

2. Chocolate and pistachio

Ingredients filling:

100 gr ricotta

1 egg

15 gr dark chocolate chips

1 tbsp honey

2 tsp pistachio butter #damianoorganic

Base:

6 frollini cacao #enerzona

1 tbsp water

Topping:

5 gr unsweetened cocoa powder

Splash hot water

Crushed pistachio

Oven: static 180°C ~15 minutes

I used mini silicone muffin cake pan.

Blend the frollini with water and put at the bottom of your muffin tray.

Gently whisk the honey with the egg, then add the ricotta, pistachio butter and finally the chocolate chips. Divide equally and bake.

Once cool, better after few hours in the fridge (but they are also delicious like this 😊), whisk the cocoa with the hot water to make a syrup, garnish the cheesecake also with a few pistachio bites.

3. Chocolate and orange

Ingredients filling:

140 gr Greek yogurt 0% #fage

1 egg

10 gr honey

8 gr cocoa powder

Base:

5 ancient grains biscuits #enerzona

1 tbsp milk (or water)

Topping:

20 gr dark chocolate

2 tbsp cream

Zest 14 orange

Pinch of salt

2 tsp crushed almonds

Oven: static 180°C ~15 minutes

Blend the frollini with water and put at the bottom of your muffin tray (I used mini silicone muffin cake pan).

Gently whisk the honey with the egg, then add the Greek yogurt, and cocoa powder. Divide equally and bake.

Once cool, better after few hours in the fridge (but they are also delicious like this 😊), melt the chocolate with the cream and orange zest and pinch of salt. Garnish the cheesecake also with a few crushed almonds

4. Peanut butter and chocolate, with banana base