Posted on by Macro Mike

pumpkin pie cheesecake slice

Created by: @healthybodyhealthymind


ingredients

BASE:

  • 70g / Dates
  • 80g / Oats
  • 2tbsp / Macro Mike Sweet Original PB+ Peanut Butter

CHEEZECAKE:

  • 200g / Cooked pumpkin
  • 150g / Coconut cream
  • 150g / Silken tofu
  • 1tbsp / Psyllium husk
  • 1-2tbsp / Agave syrup (or sweetener of choice)
  • 1tsp / Vanilla
  • 1 scoop / Macro Mike Peanut Butter Cheezecake Protein+ (or your favourite!
  •  

steps

Blend dates (pre-soaked in water if using dried dates), oats and peanut butter until combined. Ensure mixture is wet enough to stick together (may need to add a dash of water while blending).

Press onto a lined tray and refrigerate.

CHEEZECAKE

Blend ingredients together and layer on top of the base, top with your fave granola and place in the freezer.

Let set for a few hours then slice.

Keeps in freezer for up to 3 months but it’s best served after thawing in the fridge for a super creamy cheezecake experience.


goodies in this recipe!!

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