Creamy vanilla cheesecake filling layered over a crunchy Ginger Nibbles base makes these no-bake cheesecake cups an easy dessert that's perfect for entertaining or keeping in the fridge for a gut friendly treat.
Ingredients (serves 4):
Base
- 100g Fodbods Ginger Nibbles, blitzed
- 2 tbsp coconut oil, melted
Filling
- 250g cream cheese*, softened
- ½ cup Greek yoghurt*
- ¼ cup French Vanilla Elevate Protein Powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Zest of 1 lemon
- ½ cup blueberries
- Extra crushed Ginger Nibbles
*Replace with lactose free/plant based, if needed
Method:
- Mix the crushed Ginger Nibbles with the melted coconut oil, divide between four serving glasses and press down gently to form the base.
- Beat together the cream cheese, yoghurt, French Vanilla Protein Powder, maple syrup, vanilla and lemon zest until smooth, then spoon evenly over the bases.
- Refrigerate for at least 2 hours before topping with blueberries and a sprinkle of crushed Ginger Nibbles.