Apple Crumble Cheesecake Bars

Base:

• 30g WPC/WPI/Matrix+ in Vanilla or Vanilla Maple
• 125g oats
• 20g coconut oil
• 45ml sugar-free maple syrup

Filling:

• 60g WPC in Vanilla
• 500g low-fat creamed cottage cheese
• 300g non-fat plain Greek yoghurt
• 1tsp vanilla extract
• 1tsp cinnamon
• 1tsp nutmeg
• 30g gelatine powder
• 400g can pie apples

Top:

• 20g oats

1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a lined square cake tin. Wet your hands as it will be sticky!
2. Step 2: Clean your food processor, then process all filling ingredients except for the apples and gelatine.
3. Step 3: Add the gelatine into a small bowl and add cold water until just covered. Mix with a fork until a paste forms. Microwave for around 20 seconds to melt and stir again until dissolved. Pour the liquid into the filling mixture and mix again quickly until combined.
4. Step 4: Quickly stir the pie apples through the cheesecake mixture, then pour the filling over the base layer.
5. Step 5: Sprinkle with oats and refrigerate overnight or for a few hours until set. Cut into 8 to serve.

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.