Banana Nut Protein Cheesecake


April 7, 2016

This double layer protein cheesecake combines sweet butterscotch, banana flavoured cheesecake, your favourite nut butter and fresh bananas.

  • Prep: 20 mins
  • Cook: 25 mins


500g plain quark

500g extra low fat cream cheese

2 scoops Muscle Mousse banana

2 scoops Muscle Mousse butterscotch

1 large ripe banana sliced

200g reduced fat digestive biscuits or wholemeal crackers

2 tablespoon any nut butter or coconut oil (for the base)

2 tablespoons Nuts N More or any nut butter (for the topping)


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 butterscotc into the other. Beat it as hard as you can to ensure there are no lumps of powder.

4Tip the butterscotch mixture on top of the biscuit base and level out. Then tip the banana mixture on top and level out.

5Bake 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.

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. Once removed from the tin spread the nut butter over the top and decorate with the sliced banana.

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April 7th, 2016