TELL ME YOU LOVE CHEESECAKE AND BROWNIES WITHOUT TELLING ME YOU LOVE CHEESECAKE AND BROWNIES.
Well, the word is out isn't it? Brownie + cheesecake = heaven! I bet even a non-math student can make this equation to work. This cheesecake uses NO GELATINE or agar agar or whatever weird stuff that is usually put in them, but still tastes and `feels' like cheesecake. For the ones who 'feel' food hahaha.
The blueberry adds some extra anti-oxidants and bluebs are just incredibly tasty right? You can actually swap it for any berry! Raspberries also work really well! The chocolate protein makes it super high in protein and if you use a high protein (vegan) yoghurt, the cheesecake is also very high in protein! So here is the recipe!
Base:
20g vegan chocolate protein powder @myproteinnl (or sub for 20g almond flour)
20g buckwheat flakes
1 tsp cacao powder
1 pinch of salt
2 dates
splash of oat or hazelnut milk
1 tsp maple syrup (add more for more sweetness)
Cheesecake layer:
200g vegan greek yoghurt or thick coconut yoghurt (it has to be very thick!)
100g (frozen) blueberries
vanilla extract / vanilla flavourdrops + 1 tbsp maple syrup
Toppings: 1 tbsp nutbutter, fresh fruit, cacao nibs
Method:
Preheat the oven to 180 degrees C. Add all the base ingredients to your foodprocessor and and blend it until you get a thick batter.
Grease a springform with some coconut oil and add the base layer.
Mix all the cheesecake layer ingredients together in a bowl and add it to the base in the springform.
Bake the blueberry cheesecake in the oven for 30 minutes. Then let it cool for 1 hour and set it in the fridge for at least 3 hours.
Top with a fat drizzle of nutbutter, cacao nibs & serve with fresh fruit!
Let me know, what's your favourite cheesecake flavour? Then maybe I will make it!
Also don't forget to tag me in your creations with @jengoesnuts!
I would love to see your creations!
Have a great day!
Jen
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