Mini Caramel Toffee Fudge Cheesecakes

Directions

1. Preheat the oven to 180 degrees.
2. Crush the digestive biscuits to a fine crumb.
3. Melt butter and honey together in a saucepan over a low heat.
4. In a bowl, combine the biscuits and the butter blend.
5. Take your mini muffin/sandwich tin, and add a tablespoon of the biscuit mixture to each tin. Press down firmly, then place the tray into the freezer whilst you complete the next step.
6. In a large mixing bowl, beat together the light cream cheese, quark and pinch of salt. Add eggs and beat.
7. In a shaker bottle, mix 130ml milk with 100% Gold Standard Whey.
8. Add the protein shake to the mixture, and continue to beat.
9. Remove the tray from the freezer. Carefully pour the mixture into the chilled biscuit bases. Bake in the oven for 20 minutes.
10. Turn the oven off, keep the door open and leave to cool completely. Once cool, refrigerate for a few hours before serving.
11. To garnish, top with biscuit crumbs and caramel drizzle.