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It’s like your favourite cheesecake went to the gym, got a makeover and came back looking (and tasting) even better
Ingredients
For the peanut butter biscuit base
For the protein cheesecake filling
- 450g fat free greek yoghurt
- 450g full fat cream cheese
- 30g TriActive protein powder
- 3 tbsp H&B honey
- 1 ½ tbsp H&B Crisp N Crunch Peanut Butter
| Per | 100g | Per serving |
|---|---|---|
| Energy (kcal) | 226 kcal | 387 kcal |
| Fat | 10g | 18g |
| of which saturates | 3.2g | 5.5g |
| Carbohydrates | 20g | 34g |
| of which sugars | 12g | 20g |
| Fibre | 2.2g | 3.9g |
| Protein | 13g | 21g |
| Salt | 0.48g | 0.83g |
Step 1
To make the base: blitz the biscuits, nut and omega seed mix in a blender until crumbly. Add the peanut butter with warm water, mix until sticky and press into a lined tin. Then leave to chill.
Step 2
Prepare the filling: whisk together Greek yoghurt, cream cheese, protein powder and honey. Stir in the peanut butter for added thickness.
Step 3
Chill and set: pour the filling over the base, smooth out and refrigerate for at least six hours (or overnight) for best results.
Step 4
Decorate and serve: top with the chocolate drops, chopped chocolate covered cranberries and a sprinkle of haskap powder. Now it’s ready to enjoy!
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