Choc Ice Cream Cheesecake

Base:

• 30g WPC/WPI/Thermowhey/Matrix+ in Choc Ice Cream
• 125g oats
• 20g cocoa
• 20g coconut oil, melted
• 45ml sugar-free maple syrup

Filling:

• 60g WPC/WPI/Thermowhey/Matrix+ in Choc Ice Cream
• 500g low-fat creamed cottage cheese
• 300g non-fat plain Greek/high protein yoghurt
• 50g cocoa
• 30g sweetener
• Splash of vanilla
• 20g gelatine powder

1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a lined round springform cake tin. Wet your hands as it will be sticky!
2. Step 2: Clean your food processor, then process all filling ingredients except for the gelatine powder until smooth.
3. Step 3: Add the gelatine powder into a small bowl and add cold water until just covered. Mix with a fork until a paste forms. Microwave for around 20 seconds to melt and stir again until dissolved. Pour the gelatine liquid into the chocolate filling mixture and process again quickly until combined. Pour over the base and refrigerate overnight or for a few hours until set. Cut into 8 to serve.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.