Low-Syn Biscoff Cheesecake with Grapenuts Base
Ingredients
- 40g Grapenuts UK
- 1 Lotus Biscoff mini biscuit
- 3/4 teaspoon NKD Living erythritol gold
- A couple of teaspoons of hot water
- 3 Laughing Cow extra light cheese triangles
- Lindahls kvarg vanilla
- NKD Living caramel stevia drops
- Foodie Flavours honeycomb flavouring
- 1 Lotus Biscoff mini biscuit (for mixing)
- 1 Lotus Biscoff mini biscuit (for topping)
- Milk
- 1/2 tablespoon Lotus Biscoff spread
Preparation
Blitz or bash the Grapenuts and one mini biscuit in a bag to make a finer crumb.
Mix the crumb with erythritol and hot water, then press into a lined 3.5 inch ring or similar mold.
Smash one mini biscuit into pieces and mix it with the cheese triangles, kvarg, caramel stevia drops, and honeycomb flavouring; add to the ring and smooth over.
Dip another mini biscuit in milk and place it on top of the cheesecake.
Refrigerate the cheesecake overnight.
Melt the Biscoff spread and drizzle it over the cheesecake before serving.
Note: The entire recipe totals 7.5 syns for Slimming World followers.
