This protein packed banoffee cheesecake provides all of the elements of a banoffee pie into a sweet soft protein cheesecake. A layer of fresh bananas sandwiched between the two layers looks fancy but it’s really simple. A absolute must for banoffee pie lovers!
Prep: 15 mins
Cook: 25 mins
500g plain quark
500g extra low fat cream cheese
2 scoops Muscle Mousse banana
2 scoops Muscle Mousse butterscotch
1 teaspoon caramel flavouring
1 large ripe banana
200g reduced fat digestive biscuits or wholemeal crackers
2 tablespoon any nut butter or coconut oil
1Preheat the oven to 180’c
2Place the biscuits/crackers in a blender and blend until finely crushed. Alternatively put them in a sandwich bag and hit them with a rolling pin. Melt the nut butter or coconut oil in the microwave for a few seconds. Add to the biscuits and stir until fully coated. Pour the mixture into an 8inch loose bottomed cake tin and press the mixture down as tightly as you can (a small flat bottomed saucepan works well!)
3In a separate bowl mix together the quark and cream cheese. Remove half of the mixture and put in a separate bowl. Mix the banana Muscle Mousse into one half and the butterscotch and caramel flavouring into the other. Beat it as hard as you can to ensure there are no lumps of powder.
4Tip the banana mixture on top of the biscuit base and level out. Slice the banana and place in a layer over the mixture. Tip the butterscotch mixture over the banana layer and level out.
5Bake on a middle or low shelf for 25mins. The top should not colour too much, if it does turn the oven down slightly. You still want the middle of your cheesecake to ‘wobble’ when you take it out, don’t wait until it is fully set as it will set further once it is chilled.
6Remove from the oven and allow the cheesecake to come to room temperature before chilling in the fridge for a minimum of 4 hours before removing from the tin.