Splice Cheesecake

Base:

• 30g WPC in Vanilla
• 125g oats
• 20g coconut oil
• 45ml sugar-free maple syrup

Filling:

• 60g WPC in Vanilla
• 500g low-fat creamed cottage cheese
• 300g non-fat plain Greek yoghurt
• 1tsp vanilla extract
• 2x 7g sachets sugar-free pineapple jelly crystals/powder
• 2x 7g sachets sugar-free lime jelly crystals/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 packets of jelly crystals.
3. Step 3: Divide mixture evenly into 2 bowls.
4. Step 4: For the lime layer, add the lime jelly crystals 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 lime liquid into the filling mixture and mix again quickly until combined. Pour over the base and refrigerate while you prepare the next layer.
5. Step 5: Repeat step 4 for the pineapple layer, and pour over the lime layer.
6. Step 6: 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.