After the last cheesecake I made was a huge success withe the family, I just had to make another one. This time a lemon and cherry bakewell delight!
Using The Protein Ball Co. Cherry Bakewell balls for the base and a mixture of low fat cream cheese, lemon meringue whey protein powder from Bulkpowders (highly recommend btw) and ground chia seeds for the filling, this dessert is super simple to make and requires NO BAKING!
This recipe produces one 4.5 inch cheesecake but you could double the recipe to make a bigger cake.
If you try this recipe tag me in your photos with #foodiefridaywithJGB
1 pack of The Protein Ball Co. cherry bakewell balls which are currently £1 in Tesco so there is no excuse really not to give this a go (offer expires on 26th Feb so better be quick)
2 tsp ground chia seeds
1 scoop of Bulk Powders whey protein
3-4 tbsp of low fat cream cheese
1. Oil the bottom of the spring-form tin with a thin layer of butter/ coconut oil.
2. Press all 6 of the cherry bakewell balls into the bottom of the spring-form pan, flattening them to create the base for the cheesecake. Make sure there are no gaps that could allow the filling to drip through.
3. In a separate bowl mix together the cream cheese and the protein powder until well combined. Then fold in the ground chia seeds. 4. Pour mixture on top of the protein ball base and shake to even out sides. Place in fridge to set for 2-3 hours.
5. Add toppings and serve ( would be ace with cherry syrup but unfortunately I didn't have any)