Nutella Protein Cheescake

by: Samantha Hadadi

Nutella Protein Cheescake

For the base:
150g Freeist sugar-free chocolate chip cookies
100g ground almonds
1 tbsp Creative Nature raw cacao powder
3-4 tbsp melted Lucy Bee coconut oil

For the Nutella filling:
400g homemade protein Nutella
250g pot of Quark
250g extra light cream cheese
1-2 tbsp stevia (to taste)
1 scoop MaxiNutrition chocolate protein powder
100g chopped, roasted hazelnuts to decorate

1) Preheat the oven to 170C. Blend together the chocolate chip cookies, ground almonds and cacao until they form a crumb and start to come together. Slowly add in the melted coconut oil and blend until the mixture sticks together. Press into the bottom of a sprain-form cake tin and bake for 8 minutes, then leave to cool.

2) In the meantime, whizz together your homemade Nutella, Quark and cream cheese until smooth. Add in the protein powder and blend again. Add in the stevia, one tablespoon at a time, and blend until you get desired sweetness.

3) Pour the Nutella filling over the base, then smooth over the top with a spatula. Scatter over the chopped hazelnuts, then place in the freezer for a few hours to set. When ready to serve, remove from the freezer to let soften slightly, then cut into slices and enjoy!

This recipe has been made by amazing blogger Samantha Hadadi you can see more recipes on Sam’s blog

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