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Recipe by
A delicious, fresh, and fit cheesecake with peanuts and chocolate, perfect for a light and tasty dessert.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: For the base, crush the biscuits, add the peanut butter and the plant-based drink/milk, and mix well.
Step 2 of 4: For the cream, mix the Greek yogurt and the spreadable cheese.
Step 3 of 4: Then assemble your cheesecake by pressing the biscuit base, leveling the protein cream layer, and adding peanut butter and a final layer of cocoa cream (10g cocoa + 25g water).
Step 4 of 4: Garnish with peanuts and let it rest in the fridge for at least 3 hours, or overnight.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Peanuts, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving335 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 3,482 kJ832 kcal | 1,040 kJ248 kcal |
| Fat | 37.39 g | 11.16 g |
| of which saturated fatty acids | 13.8 g | 4.12 g |
| Carbohydrates | 103.88 g | 31.01 g |
| of which sugars | 36.52 g | 10.9 g |
| Fibre | 5.23 g | 1.56 g |
| Protein | 23.85 g | 7.12 g |
| Salt | 0.57 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
