https://youtube.com/shorts/1gaMABxpAvs?is=B3TxHu746I74Y7Km
Ingredients:
For the Base:
🍘 Approximately 6 rice cakes
🍌 1 ripe banana
🥜 PB2 powder, to taste
🧂 Pinch of salt
🍁 Optional sweet drops or maple syrup
For the Cheesecake Filling:
🥣 Greek-style soy yogurt
💪 1 scoop vanilla protein powder
🧂 Pinch of salt
🫐 1 whole bag frozen raspberries
For the Topping:
🍓 Fresh strawberries
🍫 Vegan dark chocolate chips
🥜 A little PB2 powder
Method:
1️⃣ MAKE YOUR CHEESECAKE BASE
Add approximately six rice cakes to a food processor along with one ripe banana, PB2 powder and a little salt.
You can add a few sweet drops or a splash of maple syrup if you prefer a sweeter base.
Blend until you have a soft, sticky mixture that resembles marshmallow crispy treats!
2️⃣ PRESS INTO YOUR TIN
Transfer the mixture into a cheesecake tin.
Wet your fingers slightly and press the mixture evenly across the bottom to create a fluffy, delicious base.
3️⃣ MAKE YOUR INSTANT CHEESECAKE FILLING
Add Greek-style soy yogurt to a large bowl.
Mix in one scoop of vanilla protein powder and a little pinch of salt.
You can also use your favourite sweetener instead of protein powder if you prefer.
4️⃣ ADD THE MAGIC INGREDIENT!
Pour in an ENTIRE bag of frozen raspberries! 🫐
Mix everything together until the yogurt becomes thick, fruity and beautifully frozen.
The frozen berries help create an almost INSTANT cheesecake consistency while adding loads of volume! 😍
5️⃣ ASSEMBLE YOUR CHEESECAKE
Spoon the frozen raspberry filling over your rice cake base.
Spread it evenly and top with fresh strawberries.
6️⃣ ADD THE CHOCOLATE PEANUT BUTTER DRIZZLE
Melt some vegan dark chocolate chips.
Stir in a little PB2 powder for extra peanut buttery goodness.
Drizzle over the cheesecake and ENJOY! 🍫🥜
The result is a HUGE, creamy, fruity cheesecake with a soft, fluffy base and delicious chocolate peanut butter topping!
🍰 Makes 8 slices
🔥 Approximately 137 calories per slice
💪 Half the cheesecake provides over 30g protein, according to the video!