Blueberry cheesecake croissants

This recipe is super easy and fast to make. These absulutely delicious protein cheesecake croissants are perfect for dessert or weekend brunch. Or any time then you just feel like it. Vary the protein powder flavor and stuffing to easily create different kind of cheesecakes.

Protein cheesecake croissants

1 scoop PULS Whey Blueberry cheesecake protein powder

150 g cream cheese

150 g quark

1 tbsp wheat flour

4 tbsp Hermesetas sweetener powder for baking

1 tsp vanilla sugar

150-200 g frozen raspberries

4 croissants

Heat the oven to 200°C and have the muffin tray ready. Mix the quark and cream cheese in a bowl and whisk to loosen. Mix in Whey Blueberry cheesecake powder, wheat flour, vanilla sugar, sugar substitute, and egg. Add the raspberries.

Cut each croissant horizontally. Open them up and fit them inside the cavities of your muffin tray. Press lightly, to open the cavity. Then fill the croissants with the cheesecake mixture and bake in the oven for 15 minutes. Let cool for a moment, delicious eaten straight away, but equally delicious chilled.