High-protein cheesecake

Name: High-protein cheesecake
Ingredients: 160g Nairn’s Gluten Free Chocolate Chip Oat Biscuit Breaks; 50g H&B Natural Nut Mix; 2 tbsp H&B Omega Mix; 2 tbsp H&B Crisp N Crunch Peanut Butter; 2 tbsp warm water; 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; 30g Doisy & Dam Vegan Dark Chocolate Drops; 1 tsp H&B Haskap Powder; 30g H&B Dark Chocolate Covered Cranberries

Recipe byJames Fisher

Reviewed byHolly Pullen

Cheesecake on a board with a cup of coffee

It’s like your favourite cheesecake went to the gym, got a makeover and came back looking (and tasting) even better

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Nutrition

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

Topping

Nutritional information

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.