Tasty, healthy recipes for everyday.
PB & J Cheesecake
Time: 30 mins | Serves: 6
60g rolled oats, blended into a flour
20g hemp seeds
70g crunchy Mayver’s Dark Roasted Crunchy Peanut Butter
70g almond milk
100g vanilla yogurt
185g cottage cheese
1 tbsp Mayver’s Unsalted Peanut Butter
30g coconut oil, melted
100g frozen raspberries, defrosted
20g chia seeds, grounded
1 – Mix all base ingredients together until a dough forms.
2 – Press dough into silicone cupcake pan and freeze whilst making the cheesecake layer.
3 – Blend all the cheesecake ingredients until smooth.
4 – Spread cheesecake layer over base and return to freezer whilst making berry layer.
5 – Mix all berry layer ingredients together until a jam forms. Spread over the cheesecake layer and freeze for at least 1 hour.
Beautiful recipe by @sarahfitfoodie