Quinoa and Philadelphia Mini cheesecakes
Recipe type: dessert
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • BASE:
  • 50 g Quinoa
  • 15 g Coconut Oil
  • 30 g Protein Powder: Caseine vanilla flavour
  • 150 g Philadelphia Active
  • 15 g Dark chocolate
  • optional to make them pink: 1 teaspoon of red rootbeet juice
  1. BASE:
  2. Cook the quinoa according to the times on your package.
  3. Drain and let it cool.
  4. In a bowl mix the quinoa with caseine and coconut oil, if it is still solid, melt it before adding it.
  5. Put the mixture in the moulds and press to the bottom to level and compact the base.
  7. you can choose more solutions like I did or mix everything and make a single topping.
  8. I haven't tried to stir the dark chocolate in Philadelphia ... my bad, but I will try and update this recipe asap.
  9. In detail:
  10. ) for the pinkish ones I mixed Philadelphia with a teaspoon of beetroot juice, poured everything on top of one base and then put in the freezer for 15 minutes;
  11. ) for the dark ones I melted dark chocolate, I poured it on the base. Let it cool a bit and then pop it in the freezer for 15 minutes;
  12. ) for those with a double layer I first poured Philadelphia and left 10 minutes in the refrigerator to make it more solid then I poured over the melted chocolate, let it cool and put in the freezer for 15 minutes.
Recipe by Lemabor's fit cuisine at https://lemabor.com/en/2018/06/09/quinoa-philadelphia-mini-cheesecakes/