Snickers Style Protein Cheesecake
April 7, 2016
This snickers style protein cheesecake speaks for itself really, however if you still need some convincing then read on!
If someone held a gun to my head and made me choose my favourite chocolate bar I would have to say snickers. The combination of sweet caramel, chocolate and peanuts is what does it. Whilst I do occasionally indulge (post workout – obvs!) in the real deal I wanted to create something healthier, protein packed but still as delicious. So, my friends I give you my snickers style protein cheesecake!
- Prep: 15 mins
- Cook: 35 mins
4 scoops Muscle Mousse butterscotch or peanut choc caramel
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.
3Melt the nut butter or coconut oil in the microwave for a few seconds. Add to the biscuits and stir until fully coated.
4Pour 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!)
5In a separate bowl mix together the quark and cream cheese, Muscle Mousse and caramel flavouring. Beat it as hard as you can to ensure there are no lumps of powder.
6Tip the cheesecake mixture on top of the biscuit base and level out.
7Bake on a middle or low shelf for 30-35mins. 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.
8Remove from the oven and allow the cheesecake to come to room temperature whilst you melt the chocolate over a pan of hot water. Once melted add the chopped peanuts, stir and pour over the cheesecake. Spread the chocolate over the cheesecake carefully with the back of a spoon.
9Chill in the fridge for a minimum of 4 hours before removing from the tin.