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Toblerone Protein Cheesecake

December 1, 2016

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

 

Ingredients: 

Base: 

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) 

30g honey 

20g flaked almonds 

1/2 tsp almond extract 

5 sprays Fry Light butter spray (to give the buttery croissant flavour) 

 

Topping: 

30g vanilla or chocolate protein powder

15g honey

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 

50g Toblerone 

 

Instructions: 

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! :-) 

 

 

 

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