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Crunchie Protein Cheesecake

August 19, 2016

 

Having not made a protein cheesecake for a little while now I put a vote out on my Instagram page a couple of weeks ago of options for a new flavour & this was the winner. 

 

A strong choice it was as well! As each slice provides a decent 15g protein serving but with only 3g fat! Or if you have an individual cheesecake tin or ramekin you can divide the mix by 3 & have a whole mini one to yourself (pictured below). 

 

Servings: Serves 6

Macros per slice: 198kcal / 15g protein / 27g carbs / 3g fat / 1g fibre

 

Ingredients: 

Base:

50g oats

20g puffed rice cereal

30g honey

30g Choc Shot

1/2 tsp baking powder

 

Topping: 

200g fat free Greek yoghurt 

250g Quark

40g Chocolate Protein Powder

1tbsp Nesquick Chocolate Milkshake Powder (can substitute for cocoa powder if a less sweet, richer chocolate taste is preferred) 

30g Choc Shot 

1 40g Cadbury's Crunchie Bar (crush in wrapper)

1/2 tsp salted caramel extract (optional) 

1/2 sachet gelatine powder

 

Instructions: 

1. Preheat oven to 180C. 

2. Place oats, puffed rice & baking powder in a bowl & coat with honey & Choc Shot. 

3. Place mix onto a sheet of baking powder & bake in oven for 10 minutes (stirring halfway through). 

4. Press mix tightly into bottom of cheesecake tin & set aside to cool & harden (can pop in freezer for 15 minutes to speed up this process). 

5. Meanwhile mix all topping ingredients (except the crushed Crunchie). 

6. Stir in 2/3 of the Crunchie & pour mix over set base. 

7. Sprinkle remaining Crunchie on top & place in fridge to set for at least 3 hours (Can set in freezer in 30-45 minutes if short on time but mix comes out better from fridge). 

8. Remove from tin, cut into slices & eat! :-) 

 

 

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