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Cookies & Cream No-Bake Cheesecake

Makes 1 Medium Cheesecake

Ingredients:

Base:

  • 1 cup oat flour
  • 1/4 cup ground almonds
  • Tbsp coconut oil
  • 2 Tbsp agave
  • 1/2 cup pitted dates
  • Pinch salt
  • Tsp cacao powder

Filling:

Topping:

Method:

For the base, add the oat flour, ground almonds,

dates, agave, coconut oil and salt into a food

processor and blend until well combined.

Take 2/3 of the mixture and press this into the bottom

of a loose bottom cake tin. (I’ve used a deep 2cm tin-

lining the base makes this easier to remove) and

place this into the freezer.

For the other 1.3 of the mixture, stir through the cacao

powder and roll this into small cookie dough chunks

and set aside.

For the cheesecake filling, combine the cashews,

yoghurt, agave, coconut oil and vanilla and blend

until smooth and creamy.

Pour this onto your cheesecake base and add in the

cookie dough balls and chunks of the Cookies & Cream STAXX bar

throughout. Place this back into the freezer for 5hours+

to set.

To decorate your cake, melt the chocolate and

remove the cake from the tin. Drizzle the melted

chocolate around the edges and decorate with

chunks of the Cookies & Cream STAXX bar.

Enjoy!

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