Looking for a delicious dessert recipe that’s high in protein and satisfies your sweet tooth? Look no further than this chocolate crispies protein cheesecake. Using Myvegan chocolate and topped with Caramel Pop Rolls, it’s the perfect recipe to level up your dessert game.
Makes 8 servings
Ingredients
- 50 g crispies
- 50 g Myvegan Chocolate (melted)
- 200 g light spreadable cheese
- 100 g Greek yoghurt
- 100 g milk
- 20 drops FlavDrops (Toffee)
- 2 sheets gelatine (or 1 tsp. agar-agar)
- 50 g Myvegan Chocolate (melted, for topping)
- 4 Pop Rolls (for topping)
Method
Combine the rice crisps and melted in a pan, pressing down to create the base.
In a separate bowl, add the jelly sheets previously soaked in cold water or agar–agar along with the milk, and heat until it melts.
In another bowl, combine the spreadable cheese, yoghurt, FlavDrops, and gelatine milk mixture. Mix well to create a smooth cheesecake filling.
Pour the cheesecake filling on top of the chocolate crust in the pan, and smooth the surface with a spatula.
Refrigerate for at least 4 hours until it is set.
If you wish, decorate with melted chocolate and Pop Rolls before serving.
Nutritional Facts
Amount per serving
| Calories | 195 |
|---|---|
| Total Fat | 9g |
| Total Carbohydrates | 20g |
| Protein | 10g |
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