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Healthy Banoffee Protein Cheesecake

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Ingredients

Adjust Servings:
BASE LAYER:
200g Almonds
5 large Medjool dates soaked in water
1 tsp Cinnamon
CHEESECAKE LAYER:
500g Philadelphia Light cream cheese
250g Greek yoghurt
3 scoops Banoffee flavour whey protein If you don't have Banoffee flavour protein powder, you can also use a Banana flavour, or even Vanilla.
4 Tbsps Truvia (Stevia)
1.5 sachets Powdered gelatin 18g
TOFFEE LAYER:
6 large Medjool dates soaked in water
1-2 Tbsps Coconut oil
60ml Almond milk
pinch Sea salt
TOPPING:
2 large Banana

Nutritional information

17g
Protein
24g
Carbs
12g
Fat

Healthy Banoffee Protein Cheesecake

All the elements of a Banoffee Pie, made into a healthier cheesecake form!

Features:
  • Gluten Free
  • High Protein
  • Serves 8
  • Medium

Ingredients

  • BASE LAYER:

  • CHEESECAKE LAYER:

  • TOFFEE LAYER:

  • TOPPING:

Directions

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BASE

To prepare the base, remove the stones from 5 large mejdool dates, which have been soaking in water for a while, and add  to a food processor.

Add 200g of almonds and blitz them all together, until the almonds are finely chopped and combined into a crumbly sticky mixture.

Press the base mixture into the bottom of your cheesecake dish, ensuring to get an even layer. Set aside.

 

CHEESECAKE

Add the cream cheese, greek yoghurt, protein powder and flavdrops to a stand mixer or blender and continue to mix until it has all combined into a really thick, smooth, creamy consistency.

In a separate bowl or jug, dissolve and mix the gelatine into 170ml of boiling water.

Now add the dissolved liquid gelatin to the cheesecake mix (it will look a bit runny now, but trust me, it will thicken up again and set later!) and continue to mix this through thoroughly.

Pour the cheesecake mix onto the prepared base and leave to set in the fridge for several hours (preferably overnight).



TOFFEE LAYER

To make the raw date caramel “toffee”, soak 6 large mejdool dates in water for a while to soften them. Then remove the stones and add to a blender.

Add the remaining caramel ingredients and blend together into a smooth, sweet and sticky toffee. This can be kept in the fridge until required.

Wait until the cheesecake has set completely, and then carefully spread an even layer of toffee over the top. The toffee will become firmer in the fridge.

 

TOPPING

Finally, finish off your Banoffee Cheesecake by topping it with some freshly sliced bananas.

 

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Ashleigh

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