If you have a sweet tooth, or you’re the type of person who – when you go to a restaurant – looks at the dessert menu first, you’ll probably appreciate this recipe!
This is a great alternative to regular varieties of cheesecake (which is arguably, one of the most calorie-laden desserts ever invented!) It’s high in protein and good fats to support your recovery, providing ‘clean’ calories. Enjoy this as an occasional treat, but be mindful that ‘clean’ calories still stack up! ;)
- 150g of ground almonds
- 100g of almond or cashew butter
- 2 tbsp of extra virgin coconut oil
- 4 tbsp of Sweet Freedom (Light)
- 1 large tub (500g approx.) of 0% fat Greek Yogurt
- 1 tub of reduced fat cream cheese g. Philadelphia
- 2 large eggs
- 100g of PhD Diet Whey in Raspberry and White Chocolate (or any other strawberry or berry flavoured whey protein of choice)
- 2 tsp of Sweet Freedom (or a few drops of liquid stevia)
2 handfuls (approx. 120g) of fresh or frozen blackberries and/or blueberries and raspberries
- Preheat the oven to 160°C/140°F/Gas Mark 3, and grease a 12” non-stick spring-form pan or silicon baking dish with a dab of coconut oil.
- To make the base, mix all the ingredients together until asticky ‘dough’ is formed; press this into the baking dish using the back of a spoon, until it’s evenly spread. Set aside.
- Meanwhile, mix/whisk all ingredients together to make the filling, and spread evenly on top of the base.
- Add the berries to a blender and blitz until you get a purée. If you want to, dot some of this into the cheesecake filling and swirl it about for an extra berry-like flavour!
- Bake in the oven for 40-50 minutes until the mixture is set.
- Allow to cool, then top with the remainder of the berry purée, creating an even layer. The majority of the cheesecake’s sweetness comes from the berries, so don’t skimp on this! Top with extra berries around the edge, if wanted. Refrigerate over-night.
- Dig in; share if wanted!
A slice (approx.1/8) provides:
- Cals: 302
- Carbs: 14g*
- Protein: 26g
- Fat: 17.5g
*Based on using Sweet Freedom