Protein Swirl Cheesecake


Base 20g melted coconut oil 20g shredded coconut 80g dates 60g almonds Cheesecake Flavour 1 40g protein powder 100g chobani plain 1/2 250g tub extra light cream cheese Cheesecake Flavour 2 (chocolate) 40g protein powder 100g chobani plain 1/2 250g tub extra light cream cheese ​5g cocoa Blend base and press into cake tin and freeze. Mix cheesecake flavour 1 and two separately then add spoonfuls all over the base, blend slowly for a swirl effect and freeze. To eat let the cake defrost slightly



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