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It’s like your favourite cheesecake went to the gym, got a makeover and came back looking (and tasting) even better
Forget chocolate overload, high-protein Easter cheesecake is here to steal the spotlight. This cheesecake delight is rich, creamy and it’s got enough protein to fuel your Easter egg hunt. You’ve also got healthy fats, fibre and omega-3 all whipped into one delicious offering.
H&B nutritionist Olivia Rosenvinge says: “A tasty and nutritious treat, packed with high-quality protein, healthy fats and fibre. The base provides a hearty dose of healthy fats, fibre and essential omega-3s, while the filling delivers a brilliant protein boost to support muscle repair and satiety. It’s both satisfying and beneficial for muscle building and long-lasting energy.”
Ingredients
For the peanut butter biscuit base
For the protein cheesecake filling
- 450g fat free greek yoghurt
- 450g full fat cream cheese
- 30g TriActive protein powder
- 3 tbsp H&B honey
- 1 ½ tbsp H&B Crisp N Crunch Peanut Butter
| Per | 100g | Per serving |
|---|---|---|
| Energy (kcal) | 226 kcal | 387 kcal |
| Fat | 10g | 18g |
| of which saturates | 3.2g | 5.5g |
| Carbohydrates | 20g | 34g |
| of which sugars | 12g | 20g |
| Fibre | 2.2g | 3.9g |
| Protein | 13g | 21g |
| Salt | 0.48g | 0.83g |
Step 1
To make the base: blitz the biscuits, nut and omega seed mix in a blender until crumbly. Add the peanut butter with warm water, mix until sticky and press into a lined tin. Then leave to chill.
Step 2
Prepare the filling: whisk together Greek yoghurt, cream cheese, protein powder and honey. Stir in the peanut butter for added thickness.
Step 3
Chill and set: pour the filling over the base, smooth out and refrigerate for at least six hours (or overnight) for best results.
Step 4
Decorate and serve: top with the chocolate drops, chopped chocolate covered cranberries and a sprinkle of haskap powder. Now it’s ready to enjoy!
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