High Protein Chocolate Peanut Butter Chip Cheesecake

Base:

40g Oat bran (or oats ground into a flour)

10g melted coconut oil

5g Reflex Nutrition Chocolate Peanut Instant Whey Pro

1/4 chopped up protein bar

Filling:

Quark

20g Reflex Vanilla Ice Cream or Chocolate Peanut Instant Whey Pro (*optional replace 5g with 5g of Casein to make the quark a thicker consistency!)

1/4 chopped up protein bar

Toppings:

Nut butter or chocolate syrup

Chocolate Easter egg of choice

Protein bar to decorate

Method:

  1. Pre-heat fan oven to gas mark 180 degrees Celsius
  2. Mix the base ingredients together until fully combined into a 'crumb' like texture
  3. Firmly press the mixture down into a small round baking tin lined with grease proof paper and place in the oven for around 10-12 minutes, or until lightly golden
  4. Mean while, combine all the filling ingredients together and allow to chill in the fridge
  5. Once the base is lightly golden, remove from the oven and allow to completely cool before topping it with the filling
  6. Once the base has completely cooled, top the rest of the tin up with your filling
  7. Decorate the cheesecake as you wish then place it back in the fridge (or freezer if your short on time/impatient like me!) for around 10-15 minutes or until the cheesecake has set
  8. Carefully remove the cheesecake from the tin/grease proof paper with a pallet knife
  9. Slice and devour.

Serves 4*

Macros for entire cheesecake without toppings:

Calories: 783

Protein: 57.4g

Carbohydrates: 72.8g

Fat: 29.1g

Fibre: 12.7g

*Calories per serving: 195

Protein: 14g

Carbohydrates: 18g

Fat: 7g

Fibre: 3g

About the Author

BSc (Hons) Exercise Science Fitness Enthusiast Men's Physique Competitor Nutrition Expert
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