Toffee Nut Cheesecake

My challenge this week was to make an indulgent cheesecake but with fewer calories than the norm, I was really happy with the result and so were the rest of the cheesecake recipients! So here you have my Toffee Peanut Cheesecake.

P.S The info at the end of the recipe are the syn values for anyone following the Slimming World plan.

Makes 3 individual cheesecakes

For the base:

6 x Kellogg’s Nutrigrain Oats & Honey Breakfast biscuits

Pinch of cinnamon (optional)                

1 teaspoon melted Lurpack Lightest     

Crush the biscuits and add the cinnamon, mix in the melted butter and divide between 3 individual dishes, press down firmly, chill in fridge.

For the topping:

50g Chocolate Philadelphia

1 tablespoon crunchy peanut butter

1 sachet Options Toffee Hot Chocolate

½ tub Quark

1 Toffee Mullerlight Yoghurt

2 leaves gelatine

Vanilla Extract

Sweetener (optional)          

Sliced banana or fresh raspberries

Icing Sugar for dusting

Put the gelatine in a bowl of cold water and leave to soften

Mix together the chocolate Philadelphia and the peanut butter until well combined

Whisk in the Mullerlight yoghurt and vanilla, fold in the Quark, add sweetener to taste (optional)

Squeeze the water from the softened gelatine, put into a small saucepan with small amount of water, heat gently until dissolved

Add the gelatine to the cheesecake mixture and mix well.

Pour the mixture equally onto the biscuit bases and put in fridge to set for 4-6hours.

Top with fresh raspberries and dust with icing sugar

Enjoy!

SW Info

Total Syns per recipe 15 & 3 HEB

Per portion 5syns & 1 HEB 

Chewy Coconut Peanut Butter Slices

If you were to ask me my favourite flavours up there in the top 5 would be coconut & peanut butter, so as you can imagine I LOVE this recipe!

These are delicious, chewy, nutty moreish slices of delight! And believe me, if you are a peanut fan like me, you’ll love them!

The original recipe came from the book ‘Simple Slices’ by the Australian Woman’s Weekly which I picked up at the airport on the way home from holiday in Gozo. I adapted it slightly to use up the ingredients in my cupboard.

Oh, and the best thing about this recipe? No baking and it keeps for up a week......

Chewy Coconut Peanut Butter Slices

Ingredients

·         60g butter, chopped

·         90g honey

·         110g light brown soft sugar

·         95g smooth peanut butter

·         2 tablespoons marmalade (whatever flavour you like, I used pomegranate as that was all I had in the cupboard - also from my hols in Gozo!)

·         90g rolled oats

·         50g Rice Crispies

·         35g desiccated coconut (plus extra for sprinkling)

·         75g dried fruit (I used cranberries but any dried fruit will be fine)

·         55g finely chopped glace cherries or pineapple.

Method

·         Line a 23cm square tin with baking parchment

·         Combine the butter, honey, sugar, peanut butter & marmalade in a large saucepan and heat gently till the sugar has dissolved (don’t boil).

·         Once the sugar has melted bring to a boil for 30 seconds or so and remove from heat.

·         Stir in all the remaining ingredients and mix well.

·         Pour into your lined tin and press down firmly till smooth and even.

·         Sprinkle with the remaining desiccated coconut.

·         Refrigerate till firm, slice, serve, enjoy!!!

·         Will keep for at least a week in an airtight container kept in the fridge. Serve at room temperature.