@amanda__.please: Breakfast Blueberry Cheesecake Base: 1½ cups oats 1 cup protein mix (from Aldi) ½ cup desiccated coconut ½ cup almond meal Pinch of salt ¼ cup maple syrup or liquid sweetener of choice ¼ cup runny peanut butter Approx. ⅓ cup water If you can't get the Aldi protein mix, it contains: pepitas, sunflower seeds, slivered almonds, currants, soy protein puffs and puffed quinoa. Cheesecake Layer: 1 cup cottage cheese 1 cup Greek yoghurt ¼ cup maple syrup 2 eggs 3 tbsp cornflour Pinch of salt 1 cup fresh or frozen blueberries Method: Chuck the oats, protein mix, coconut, almond meal and salt into a bowl and give it a mix. Pop in the maple syrup and peanut butter and mix it together. It'll look pretty dry at first... that's fine. Slowly add the water, mixing as you go, until the mixture starts to bind together. You may need around ⅓ cup, but add it slowly because you don't want it too wet. Line an 11 x 7-inch baking dish with baking paper and press the mixture firmly into the base. Set it aside while you make the cheesecake filling. Chuck the cottage cheese, Greek yoghurt, maple syrup, eggs, cornflour and salt into a food processor or blender and blitz until completely smooth. Pour the cheesecake mixture over the base, then scatter the blueberries all over the top. Bake in a 180°C fan-forced oven for around 50- 55 minutes. It should be set around the edges but still have a slight jiggle in the centre. Allow to cool completely before slicing. Keep it in the fridge … only slice once completely chilled. #healthycheesecake #EasyRecipe #protein #breakfast #cheesecake

Amanda Please

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Sunday 16 August 2026 06:29:46 GMT