serves
1
prep time
10 minutes
cooking time
0
protein
32.5g
fat
14g
carbs
31g
calories
418
| 2 | Digestive Biscuits (can sub for gluten-free biscuit) |
| 1 scoop (40g) | Macro Mike Vanilla Buttercream Almond Protein |
| 125g | Dairy Free Yoghurt |
| ¼ cup | Frozen Raspberries |
| *optional | 1 tbsp Maple Syrup to Sweeten |
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Crush the digestive biscuits and place in the base of a jar.
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Make the cheesecake filling by mixing the vanilla protein powder and yoghurt until smooth. Spread this as an even layer over the base.
-
Melt the frozen raspberries in the microwave. *Optional: mix in 1 tablespoon of maple syrup to sweeten if you like.
-
Spread the raspberries over the cheesecake layer. **Optional: decorate with a chocolate heart
-
Dig in! (You can make this in advance if you like and have it ready to go in the fridge too).
Featured in this recipe
Vanilla Buttercream Premium Almond Protein (400g Bag)
Sale price$52.95
Caramelised White Choc
