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Who'd have thought it? A high protein, low sugar version of everyone's favourite dessert! This delicious, white chocolate cookie cheesecake is the perfect pudding for those who are watching their macros but still want to indulge. Give this recipe a go and make sure you tag us in your photos over on Instagram @grenadeofficial.
| 1 tbsp | Coconut oil |
|---|---|
| 1 tbsp | Almond milk |
| 1 | Grenade Carb Killa® White Chocolate Cookie protein bar |
| 1 | Grenade Reload® Chocolate Browning protein flapjack |
| 125g | Light cream cheese |
| 15g | Grenade Hydra 6® Protein Vanilla |
| 50g | Egg whites |
| 1/2 tsp | Vanilla extract |
| 4 'squares' | White chocolate |
First, crumble the Reload® Chocolate Browning flapjack and mix with coconut oil and almond milk. Then press the mixture down into a spring form baking tin to form the cheesecake base
Next, mix the cream cheese with the Hydra 6® Protein, egg whites and vanilla extract
Spread mix over cheesecake base and cook at 150°C (300°F) for 20 minutes. Be sure to keep checking the cheesecake to ensure it doesn't burn. It should also have a slight wobble to the texture
Next, take the cheesecake out of the oven and let it rest in the fridge for 30 minutes
Finally, melt the white chocolate and drizzle this over the cheesecake. Garnish with chunks of White Chocolate Cookie Carb Killa®Bar, along with low-sugar white chocolate buttons if you wish
