Try this healthy alternative to the classic cheesecake.

This recipe serves 10 so you can feed a crowd, or store leftovers in the freezer for up to a month. The kids will love this one too!

Don’t love raspberries? You could always swap raspberries out for blueberries or strawberries.

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Frozen Raspberry Cheesecake Slice

Votes: 4
Rating: 4.75
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Rate this recipe!

Course

Desserts

Servings

serves

Ingredients

• 3/4 cup almond meal
• 2 tbsp peanut butter
• 1 tbsp coconut oil
• 2 tbsp Healthy Mummy Smoothie mix Vanilla
• 3 cups reduced-fat Greek natural yoghurt
• 1/2 cup light cream cheese
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 2 cups fresh or frozen raspberries

Course Desserts Servings serves Ingredients 3/4 cup almond meal 2 tbsp peanut butter 1 tbsp coconut oil 2 tbsp Healthy Mummy Smoothie mix Vanilla 3 cups reduced-fat Greek natural yoghurt 1/2 cup light cream cheese 1 tsp vanilla extract 2 tbsp maple syrup 2 cups fresh or frozen raspberries

Votes: 4 Rating: 4.75 You: Rate this recipe!

Instructions

1. Line a 20cm square baking tin with baking paper.
2. Stir together or pulse in a food processor the almond meal, peanut butter and coconut oil until well combined. Press mix into prepared tin and place in freezer to set.
3. Combine smoothie powder, yoghurt, cream cheese, vanilla, maple syrup and half the raspberries in a blender or food processor until smooth.
4. Remove base from the freezer and spread raspberry mix over the top together with remaining raspberries. Cover and return to the freezer until set, for at least 4 hours.
5. To serve, remove from the tin and allow to sit on the bench for 10 minutes to soften slightly. Slice into 10 pieces.
6. 1 piece is 1 serve. Store leftovers in the freezer for up to a month.

Recipe Notes

173 calories per serve