Chocolate Ricotta Cheesecake
You won't believe this one's a clean treat recipe!
Our Chocolate Ricotta Cheesecake is so fluffy and scrumptious you're going to want to try it, we can see your mouth watering from here.The base is just how you want it, light and soft, with thanks to the addition of almond meal to the Banana Mug Cake mixture.
Now to the show stealer, the topping. The Chocolate Pancake Mix along with the dark chocolate makes the cheesecake just chocolatey enough without being too rich and that epic creaminess is achieved by combining ricotta and coconut cream.
This cheesecake is ideal for a birthday cake or it can be jazzed it up with some melted dark chocolate and fresh raspberries for the most indulgent dessert ever.
Ingredients
For the Base
- 3 x (126g) Bulk Nutrients Creamy Banana Mug Cakes
- 5 Tbsp water or milk
- 2 Tbsp coconut oil, melted
- ⅓ cup Almond meal*
*add a little more if you find mix too wet. If too dry, add an extra ½ Tbsp water at a time.
Filling
- 2 x (200g) Bulk Nutrients Chocolate Protein Pancake mix
- 250g smooth low fat ricotta
- 100g organic dark chocolate, melted
- 250g Low fat coconut cream
- 1 Tbsp honey
- 2 Tbsp coconut oil, melted
Directions
- Line a brownie tin with baking paper.
- Combine, in your bowl your base ingredients and stir well. Press into the base of your brownie tin. We find damp fingertips work well to prevent sticking. Set aside.
- Make your filling.
- In a food processor add all ingredients and blend until smooth and well combined.
- Pour into your brownie tin and spread out evenly.
- Place in the fridge to set for a minimum 2hrs.
- When ready to enjoy, remove and slice with a hot, sharp knife.
- Note: This freezes well, and is best defrosted overnight in the fridge.
