• 40g Peanut Butter
  • 1 tbs sweetener of choice
  • 2 tbs almond milk
  • Dash vanilla extract
  • 2 Oreos
  • 60g Light Cream Cheese/Vegan Cream Cheese/Coconut Cream Solids
  • ½ tsp vanilla extract
  • 40g MeltedWhite Chocolate (Optional)
  • ½ tsp Being Co Blue Spirulina
  • 1/2 crushed Oreo into crumbs
  1. Melt white chocolate in the microwave, mix in coconut oil, desiccated coconut and blue spirulina and stir until fully combined. Pour an equal amount into 6 silicone cupcake moulds. Place in the freezer while you prepare the filling
  2. In a bowl, place all filling ingredients except the Oreos and stir until fully combined. You want the mixture to be similar to a cookie dough consistency.If it's too dry add a little more almond milk, if it's too wet add a little more protein powder.
  3. Remove cupcake cases from the freezer and divide the cookie dough into 6 even portions. Press firmly into the cupcake moulds.
  4. Crush the Oreos into small chunks. Again divide the chunks into 6 and press into each of the PB cheeze cake mix. Set aside.
  5. If using chocolate in the topping melt it now. Once melted stir in vanilla extract and blue spirulina.
  6. Using a whisk combine the light cream cheese or Vegan alternative with the blue spirulina chocolate mix. If using cream cheese you may need a dash of almond milk to thin it down slightly.
  7. Spoon topping over Cheezecake Cups, and sprinkle a fine cookie crumb over the top. Place in the fridge or freezer to set.

Makes 6.
Macros per cup: C 18g, F 10g, P 6g Cals 18