Ingredients checklist
Use our checklist to tick off each ingredient in preparation for cooking.
80g Oat Pantry Caramelised Biscuit Granola (blended/crushed)
1/2 tbsp coconut sugar
3 tbsp plant based butter
90g plant based soft cheese (such as Nush Foods or Vivolife)
50g almond yoghurt
1/2 scoop vanilla protein (optional for added protein and to make it thicker)
1 tsp maple syrup
Optional: some melted Biscoff spread or GF version or follow the link below for our peanut butter caramel recipe
Method 1 - Cheesecake Base
01.
In a mixing bowl combine all crust ingredients (blended granola, coconut sugar and plant based butter) and stir until well combined. Divide the mixture into two Oat Pantry overnight oats jars and press into the bottom with a spoon or clean hands.
02.
Place the jars into the freezer to firm up for at-least 10-15 minutes.
Method 2 - Cheesecake Layer
01.
Mix together the plant based soft cheese, almond yoghurt, protein powder and maple syrup. Mix until completely smooth, as the protein powder can take a little while to mix in.
02.
Spoon the mixture evenly between the two jars that have been in the freezer.
03.
Drizzle an optional layer of melted Biscoff spread, you can also get GF versions of this spread or you can make our peanut butter caramel recipe found here.
04.
Leave in the fridge for at-least 2 hours to set but ideally overnight.
The Result
Core ingredient
Caramelised Biscuit Granola 400g
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Ingredients checklist
Use our checklist to tick off each ingredient in preparation for cooking.
80g Oat Pantry Caramelised Biscuit Granola (blended/crushed)
1/2 tbsp coconut sugar
3 tbsp plant based butter
90g plant based soft cheese (such as Nush Foods or Vivolife)
50g almond yoghurt
1/2 scoop vanilla protein (optional for added protein and to make it thicker)
1 tsp maple syrup
Optional: some melted Biscoff spread or GF version or follow the link below for our peanut butter caramel recipe
