Ingredients
For the creamed cheese topping
500g quark or 250g fat free cream cheese combined with 250g fat free Greek yoghurt
100g vanilla protein powder
1 serving of gelatine
For the biscuit base
200g Lizi’s original granola
25g coconut oil
50g apple sauce
To garnish
2 teaspoons cinnamon
1 tablespoon butter
50g apple sauce
Method
Prepare your ingredients and set ingredients for the cream cheese filling and garnish to one side
Using a wooden spoon and a large mixing bowl combine the quark (or alternative filling) with vanilla protein powder and a serving of gelatine.
Take 200g of Lizi’s original granola and whizz for 30 second intervals in a food processor until it's completely ground
Add 25g coconut oil and 50g apple sauce to the ground granola mixture in a separate bowl and combine into a pastry base
Pack the base into a lightly greased cake tin ensuring this is evenly distributed throughout
Spoon the protein mixture on top and pop it into the fridge whilst you prepare the topping
Whilst this is setting, chop up an apple and fry lightly in two teaspoons of cinnamon and one tablespoon of butter gently stirring in 50g of apple sauce to the mixture
Once this has cooled down enough, spread over the top of the cheesecake and then place it back into the fridge again for a further 2-3 hours or until you are ready to serve them.
Time
Preparation time 15 minutes, Setting time 2-3 hours.
Incidentally, it's possible that vegans could try to swap the gelatine for the vegan-friendly equivalents that are available in most free from sections in supermarkets, health shops, etc.