Sometimes there is nothing better than a serious chocolate hit! This milk chocolate protein cheesecake comes without all the saturated fat, sugar and calories of a standard chocolate cheesecake and comes with the addition of a serious protein hit! One of my most simple and easy recipes too. Enjoy!
Prep: 15 mins
Cook: 30 mins
500g plain quark
300g extra low fat cream cheese
4 scoops milk choc Muscle Mousse
2 tablespoons no added sugar cocoa
200g reduced fat digestive biscuits or wholemeal crackers
2 tablespoon peanut 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 peanut 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, cream cheese, cocoa & Muscle Mousse. Beat it as hard as you can to ensure there are no lumps of powder. Pour the mixture on top of the biscuit base and level out.
4Bake on a middle or low shelf for 25 – 30mins. 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.
5Remove 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.