The most delicious no bake high protein cheesecake with a chocolate crack outer layer! This recipe is so easy to make, and is a delicious gluten free sweet treat perfect as a mid morning or afternoon sncak
1+⅛cuplow fat cottage cheese (smooth or chunky)250g
3tbsp low fat yoghurt
7-10dropsof stevia OR 2-3 Tbsp granulated sweetener or sticky sweetener of choice
½cupalmond milk or milk of choice125ml
½cupboiling water125ml
1tbspgelatin powder
1tspvanilla extract
For the chocolate topping
40gchocolate of choice
Instructions
Place gelatin in the 1/2 cup almond milk and let it sit for 5 mins
Place all ingredients for filling (all the ingredients except for almond milk & hot water) in a bowl and combine well. Pour into a high speed blender.
Pour 1/2 a cup of boiling water over the almond milk gelatine mixture and stir until dissolved. Pour mixture into the blender along with the cheesecake mixture and blend until combined well.
Pour mixture into 4 small glass jars or ramekins, and refrigerate until it sets ) roughly 2-3 hours.
For the chocolate crack topping:
Melt 40g chocolate of choice in a double boiler or in the microwave
Pour over the set cheesecakes, spreading a thin layer on each cheesecake surface