PB Protein Cheesecake
Get ready for the ultimate high protein indulgence! Creamy, crunchy and smooth... this cheesecake will support you gainz in the most mouthwatering way!
8 pitted medjool dates
70g raw hazelnuts
32g cashew butter
250g grass-fed creme cheese
122g grass-fed plain Skyr yogurt
45g FoodGlow VITAL REFUEL
15g powdered peanut butter
1/4 tsp sea salt
Line a 6" spring form cake pan with parchment paper and spray with coconut oil. In a large food processor blend together dates, hazelnuts and cashew butter until a crumbly but sticky mixture has formed. Scoop the date mixture into your pan and firmly press down to form the crust. Place in the fridge to set.
In the same food processor scoop in all the filling ingredients. Blend until a smooth and lump free batter has formed. Be sure to scrape down the sides occasionally. Pour the batter on top of your set crust and bake in the oven at 350 degrees for 35-40 minutes.
Once the cake has baked allow for it to cool for 10 min before removing from the pan. Cool the cake in the fridge for 2+ hours so it can set. Once the cake has set top with more peanut butter and chopped toasted hazelnuts.