Healthy PPB Cheesecake
PREP: 15 Minutes
WAIT: 4 Hours
GLUTEN FREE: Yes
COST: Average VEGETARIAN: Yes
Who doesn't like cheese-cake?! This recipe tastes amazing and even better it’s butter and biscuit free! Serves 4
Note: Gluten Free if using Gluten Free oats.
For the crust: ¼ cup PPB ¼ cup oat flour (simply blend rolled oats in your blender to make) 1 tbsp melted coconut oil 1 tbsp agave nectar pinch of salt For the cheese filling: ½ cup quark 2 tbsp fat-free yoghurt 3 tbsp agave nectar 1/2 tsp vanilla stevia to taste
For the crust: 1. Mix the peanut and oat flour with the salt 2. Add the coconut oil and agave nectar and mix well 3. Press down into a quiche dish and chill in the fridge while you make the topping. For the cheese filling: 1. Mix all the ingredients together. 2. Pour the mixture on top of the cheese cake base, then cover 3. Freeze for around 4 hours or until the cheese mixture has hardened.