Posted on by Laura Day

Oreo protein cheesecakes


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Created by : @noashealthyeats


Calories with toppings: 128

F. 7.6

C.7

P. 6


ingredients

BASE

20g of crushed peanuts

10g of cacao powder

10g of macro mike chocolate protein

50g of almond meal

30g ricemalt syrup

2 Oreo style biscuits

 

CHEESECAKE:

40g natural cashews

85-90g thick coconut yoghurt

85-90ml of coconut milk (solids off the top of a refrigerated can, @noashealthyeats used light coconut milk- Ayam works best)

60ml of maple syrup (I used sugar free)

1 tsp of vanilla bean paste

60g of natural or chocolate macro mike Pb protein

2 Oreo style biscuits (middle cream and biscuit layer seperated)

 
 

 

steps

BASE

Blitz all ingredients in a food processor. *Add a few tbs of water or almond milk if necessary, so that the mix sticks together.

Press into 12 mini silicone muffin moulds.

Freeze.

 

CHEESECAKE

Soak the cashews for 4hrs+ . (Noa likes to prepare the night before)

Remove cream middle from your Oreo style biscuits ( Noa used a sugar free one, woolies have a gluten free ones too) and keep the cookie lids for later.

Scoop the coconut milk cream off the top of your refrigerated can and add to the rest of the cheesecake ingredients

Blitz in a high powered blender and blitz until a thick cream is made.

Poor creamy mixture on top of your cookie base equally.

Crush left over 4 biscuit lids over the top of the cheesecakes and return to freezer for 2hrs+ .

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Once set pop them out of moulds & drizzle 1-2 squares of melted chocolate over the top for decoration.

**Keep in your freezer for long life & defrost them for 15 minutes before eating or keep in the fridge for more of a cheesecake consistency.

**Will keep in the fridge for about a week.

 


goodies in this recipe!!

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