So I’m jumping back on the weetbix train and decided to use weetbix as the base for this slice! Fun fact – I had a phase where I used to have porridge made from weetbix + rice milk everyday (if you’re haven’t tried it, you’re missing out!)
Anyways, this fudgy cheesecake slice combines all my fave things: chocolate, peanut butter, protein powder & weetbix so basically it’s like the best dessert ever.
Here is the recipe:
7-INGREDIENT CHOC PB MARBLE PROTEIN CHEESECAKE (vegan, no-bake, oil-free)
February 25, 2020
Category
7-Ingredients
Dessert
Dietary
High-protein
Meal type
No-bake
Number of ingredients
Oil-free
Recipe type
Sweet
Persons
4
Serving Size
1 slice
Prep Time
2 hours
Total Time
2 hours
Notes
*Storage tips: in an airtight container in the freezer and allow to thaw at room temperature for 5 mins before serving
Ingredients
- Base:
- 1/2 cup weetbix flour (4 weetbix blended until fine)
- 1/4 cup vegan vanilla protein powder ( I used @macr0mike )
- 1 tablespoon maple syrup
- 1/2 cup cashew milk
Instructions
- 1. Line a container with non-stick paper (mine was ~ 12 x 8cm)
- 2. Make the BASE: in a bowl, combine the weetbix flour and protein powder. Then add in the maple syrup and cashew milk. Stir until the mixture becomes a cookie dough consistency. Transfer the base into the lined container and set in the freezer
- 3. Make the FILLING: Melt the chocolate in bursts in the microwave. Once melted, stir in the yoghurt, maple syrup and protein powder until smooth and silky. Transfer this filling over the top of the base.
- 4. Drop spoonfuls of peanut butter over the chocolate filling. Use a knife to drag the peanut butter through the filling to create swirls.
- 5. Put the cheesecake back into the freezer for at least 3 hours until set.
I hope you guys try this healthy & decadent cheesecake!