Peanut Butter Puddle Cheesecake Delight
Ingredients
- 40g Grapenuts UK
- 1/2 tablespoon Erythritol Gold
- 1/2 tablespoon Peanut Butter Powder
- 2 tablespoons Hot Water
- 3 Laughing Cow Extra Light Cheese Triangles
- Lindahls Kvarg Vanilla
- 1 tablespoon Nut Powder
- 2 tablespoons Nut Butter Powder
- 2.5 tablespoons Cold Water
Preparation
Blitz the Grapenuts UK into a fine crumb.
Mix the crumb with 1/2 tablespoon Erythritol Gold, 1/2 tablespoon Peanut Butter Powder, and 2 tablespoons hot water, then press into a lined 3.5 inch chef's ring.
Mix 3 Laughing Cow Extra Light Cheese Triangles, Lindahls Kvarg Vanilla, and 1 tablespoon Nut Powder, then add to the ring.
Refrigerate overnight.
Mix 2 tablespoons Nut Butter Powder with 2.5 tablespoons cold water and top over the cheesecake.
