No Bake White Chocolate Cheesecake
For Base:
- 80 g Vanilla Protein Porridge
- 3 tbsp butter/flora lite ((melted))
- 2 tbsp erythritol
For Filling:
- 150 g Macro Mixes white chocolate ((melted))
- 350 g fat free cream cheese ((room temperature))
- 2 tsp fat free yoghurt
- juice from one lemon
- zest from one lemon
- 3 tbsp erythritol
For Base:
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Combine melted butter, 80g Vanilla Protein Porridge and erythritol.
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Press mixture into 3 different glasses (or whatever you'd like to serve them in).
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Pop in fridge to set while making filling.
For Filling:
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Combine melted white chocolate, cream cheese, yoghurt, lemon juice, lemon zet and erythritol.
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Keep mixing until mixture is a smooth consistency.
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Scoop mixture onto each of the 3 bases evenly and pop back in fridge for 1 hour to set.
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Optional: Top with walnuts
