A few weeks ago I made a new protein ball flavour - almond croissant. As I was tucking into one of these balls I thought to myself "this would made a great protein cheesecake base"!
With the balls having an almond-honey taste I thought they'd be a perfect accompaniment to a Toblerone, so here it is - a reduced fat high-protein cheesecake recipe for you to try!
I made my topping using a honey almond protein powder, to give the cheesecake a more vanilla style flavour, but if you prefer things more chocolatey then just switch this for a chocolate protein powder and/or a little cocoa powder too.
Servings: Makes 8 slices
Macros per slice: 158kcal / 10g protein / 16g carbs / 5.5g fat / 1g fibre
30g protein powder of choice (I used a honey almond flavoured one from "I am dedicated" for these but vanilla will do)
30g almond butter
30g oats (regular or gluten free)
20g flaked almonds
1/2 tsp almond extract
5 sprays Fry Light butter spray (to give the buttery croissant flavour)
30g vanilla or chocolate protein powder
30g light cream cheese (I used Philadelphia Lightest)
350g fat free natural fromage frais
1 sachet gelatine powder (can omit this but cheesecake will be less "firm")
1/2 tsp vanilla extract
1. Make a batch of my "almond croissant protein balls" - instead of rolling into balls, press into the bottom of a cheesecake tin & sprinkle over the flaked almonds.
2. Place all topping ingredients into a food processor & mix until Toblerone has broken into small chunks (note: if your food processor blades aren't up to the job then smash up the Toblerone yourself using a sandwich bag & rolling pin).
3. Pour the topping mix onto the base & leave to set in the fridge overnight (or for a minimum of 6 hours).
4. Slice & eat! :-)