Raw Pumpkin Cheesecakes

Raw Pumpkin Cheesecake

Another autumnal treat for you and this one couldn’t be easier. Prepare ahead of time and have an after dinner delight!

METHOD:

Simply blend the granola until sticky and spoon into the base of 6 cupcake cases. Press down firmly.

Mix together the pumpkin purée, Slow Release Protein and vanilla essence and spread over the bases. Pop in to the freezer for 2/3 hours to set and then enjoy!

 

This recipe was created for Neat by Hannah Potter. Hannah is a primary school teacher by day and a fitness and health food fanatic in her spare time. She loves to create healthy recipes that are retakes of those that are not so healthy, to make people see how eating healthily is tasty and fun. You can find her over on instagram at @_hannaheats.

Raw Pumpkin Cheesecakes

  • 70g of a fruit, nut and seed granola: you can cheat and use ready made or why not create your own?
  • 1 scoop of Neat Nutrition Naked Slow Release Protein
  • 100g of pumpkin purée
  • 1/2 a teaspoon of vanilla essence

 

(Nutritionals per serving: Calories = 72; P = 4.9g, C = 2.2, F = 1.5g)*

*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used