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Recipe by SpamellaB

This Raspberry Protein Brownie Cheesecake Blondie has combined all of your favourites to make one delicious dessert! PLUS, we’ve taken out all of the nasties and made it a guilt free treat.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 9-12
  • Prep: 15 minutes
  • Cook/Chill: 30 minutes + 1 hour chilling

Recipe by SpamellaB

This Raspberry Protein Brownie Cheesecake Blondie has combined all of your favourites to make one delicious dessert! PLUS, we’ve taken out all of the nasties and made it a guilt free treat.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats.

  • Serves: 9-12
  • Prep: 15 minutes
  • Cook/Chill: 30 minutes + 1 hour chilling
Metric | Imperial Measurement Conversions

INGREDIENTS

  • FOR THE BASE:
  • 1 Can of Chickpeas or Butter Beans, drained and rinsed
  • 2 tablespoons Smooth Peanut Butter
  • 2 tablespoons Almond Milk, or Milk of Choice
  • 1 teaspoon Vanilla Extract
  • 50 g Oat Flour
  • 80 g Natvia Natural Sweetener
  • 1 teaspoon Baking Powder
  • FOR THE BROWNIE:
  • 100 g Oat Flour
  • 100 g Natvia Natural Sweetener
  • 40 g Cacao Powder
  • 1 teaspoon Baking Powder
  • 50 mls Oil
  • 150 mls Almond Milk, or Milk of Choice
  • FOR THE CHEESECAKE MIXTURE:
  • 150 g Soft Cheese (can be dairy free)
  • 40 g Natvia Natural Sweetener
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Flour of Choice
  • 50 g Frozen Raspberries

METHOD

  1. First make the blondie: Place the drained chickpeas or butter beans into a food processor along with the peanut butter,, milk and vanilla and whizz up until smooth. Add in the flour, Natvia and baking powder and blend again to form a batter.
  2. Spread this into a greased and lined 9x9in baking tin and smooth out evenly. Bake for 10-15 minutes until starting to firm up.
  3. Meanwhile blend the brownie ingredients together until smooth. Then in a separate bowl, beat together the cheesecake mixture ingredients (not the raspberries).
  4. Remove the tin from the oven and add spoonfuls of each mixture on top then gently swirl a knife around. Sprinkle over the raspberries then return to the oven for a further 20 minutes until firm.
  5. Leave to cool then chill in the fridge for 1 hour. Remove from the tin and cut into 9-12 squares. Enjoy!

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