No Bake Choc Chip Brownie Cheesecakes


A dessert with a filling so silky smooth you would never know its high in protein.


Created by Steph using her signature yoghurt and cream cheese blend, dolloped on top of a bed of Dark Choc Chip Brownie Better Being Base dough with extra sprinkles of choc chips



INGREDIENTS:


Base:

150g Dark Choc Chip Brownie Better Being Base

50g chocolate pea protein powder

150g yoghurt of choice

50g chocolate nut butter


Filling:

250g Vanilla Greek OR non-dairy yoghurt

100g Cream Cheese, softened

1 tsp Natural Sweetener

1/3 cup Dark Choc Chips


METHOD:

  1. In a large mixing bowl combine all base ingredients together until if forms a dough like appearance.

  2. Evenly divide base mixture among a 6 muffin mould and press down firmly.

  3. In another mixing bowl combine yoghurt, cream cheese and sweetener and whisk until thick and creamy. Pour this over the base layer.

  4. Set in the freezer overnight, and or at least 2-3 hours serving.

Keep frozen or chilled.


Serves: 6




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