Posted on by Macro Mike

Snickers protein Cheesecakes

Created by: @noashealthyeats


Macros for 1 cheesecake

135 calories

F. 8.3

C.6.8

P. 6.7


Recipe makes 12 mini cheesecakes

BASE

  • 60g / Almond flour/meal
  • 25g / Macro Mike Original Peanut Butter Protein+ Powder
  • 10g / Cacao powder
  • 10g / Coconut oil
  • 30g / Ricemalt or maple syrup

CHEESECAKE

  • 40g / Soaked cashews (4h+)
  • 60g / Macro Mike Cheezecake PB Protein+ Powder
  • 100g / Thick coconut yoghurt
  • 90-100ml / Light coconut milk
  • 60ml / Sugar free maple syrup
  • 1tsp / Vanilla

CARAMEL LAYER

  • 25g / Soaked pitted dates
  • 20g / Macro Mike Chocolate Caramel PB+ Peanut Butter drizzle
  • 15ml / Light coconut milk
  • Pinch of salt

GARNISH

  • 2-3 / Peanut halves on each cheesecake
  • 20g / Melted chocolate drizzle

BASE

In a food processor, blend all ingredients until a dough forms, add a few tbs of water as necessary. Press into mini silicone muffin moulds and freeze.

CHEESECAKE

Blend in a blender until creamy with no lumps. Poor equally on top of base. Return to freezer.

CARAMEL LAYER

Soak dates in boiling water for 10 minutes. Mix all ingredients or blend until you have a paste and swirl it through the tops of the cheesecake. Than garnish with toppings.

GARNISH

Drop a few peanuts on the top of each cheese cake and drizzle some melted chocolate over the top to decorate.

Freeze for at least 2 hours. When ready to eat let thaw for 10 minutes or leave a few in the fridge at a time.


goodies in this recipe!!

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