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Excuse us while we drool over these EPIC blueberry and white chocolate cheesecake treats, created by the talented Rosie Brown. Want a slice of the action? Give this super simple yet super tasty recipe a go and be sure to tag us in your creations over on Instagram.
| Base | |
| 100g | puffed rice |
| 1 scoop | Hydra 6®, Killa Vanilla (can be subbed for dairy free) |
| 1 tbsp | coconut oil |
| 2 tbsp | Carb Killa® Spread, White Chocolate Cookie |
| 4 | medjool dates |
| 1 tbsp | liquid sweetener (honey, maple, etc) |
| 1/2 | Reload® Bar, Blueberry Muffin, chopped |
| Cheesecake Filling | |
| 120g | low fat Greek yoghurt (can be subbed for dairy free) |
| 1 scoop | Hydra 6®, Killa Vanilla (can be subbed for dairy free) |
| 120g | low fat cream cheese (can be subbed for dairy free) |
| 1 tbsp | vanilla extract |
| 3 tbsp | Carb Killa® Spread, White Chocolate Cookie |
| Reload® Bar, Blueberry Muffin, chopped | |
| 100g | blueberries |
First, add the base ingredients into a food processor and blitz until crumbly
Then, evenly press the base mixture into a lined tin
Next, place in the base into the freezer to set
Then, stir together all of the cheesecake filling ingredients, folding until thoroughly mixed
Once folded, warm the blueberries slightly until they begin to soften then puree
Next, gently fold the Reload® Bar and the pureed blueberries into the cheesecake filling
Pour the cheesecake filling on top of the set base then place back into the freezer for 4 hours or overnight to set
Once set, slice into 8 separate servings and enjoy!
In need of more recipe inspo? How about this delicious no bake Salted Caramel Protein Bars?
