Toblerone Protein Cheesecake

A few weeks ago I made a new protein ball flavour - almond croissant. As I was tucking into one of these balls I thought to myself "this would made a great protein cheesecake base"!

With the balls having an almond-honey taste I thought they'd be a perfect accompaniment to a Toblerone, so here it is - a reduced fat high-protein cheesecake recipe for you to try!

I made my topping using a honey almond protein powder, to give the cheesecake a more vanilla style flavour, but if you prefer things more chocolatey then just switch this for a chocolate protein powder and/or a little cocoa powder too.

Servings: Makes 8 slices

Macros per slice: 158kcal / 10g protein / 16g carbs / 5.5g fat / 1g fibre

Ingredients:

Base:

30g protein powder of choice (I used a honey almond flavoured one from "I am dedicated" for these but vanilla will do)

30g almond butter

30g oats (regular or gluten free)

30g honey

20g flaked almonds

1/2 tsp almond extract

5 sprays Fry Light butter spray (to give the buttery croissant flavour)

Topping:

30g vanilla or chocolate protein powder

15g honey

30g light cream cheese (I used Philadelphia Lightest)

350g fat free natural fromage frais

1 sachet gelatine powder (can omit this but cheesecake will be less "firm")

1/2 tsp vanilla extract

50g Toblerone

Instructions:

1. Make a batch of my "almond croissant protein balls" - instead of rolling into balls, press into the bottom of a cheesecake tin & sprinkle over the flaked almonds.

2. Place all topping ingredients into a food processor & mix until Toblerone has broken into small chunks (note: if your food processor blades aren't up to the job then smash up the Toblerone yourself using a sandwich bag & rolling pin).

3. Pour the topping mix onto the base & leave to set in the fridge overnight (or for a minimum of 6 hours).

4. Slice & eat! :-)