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Hands up who loves cheesecake! This is one you don't want to miss out on. Team Grenade® ambassador Lea Phillips has created this indulgent double chocolate Carb Killa® Cheesecake recipe. Give it a go for yourself and tag us in your pictures at @Grenadeofficial. 


Oat Base
100g Oats
25g Hydra 6® Killa Vanilla Protein Powder
1g Stevia
25g Zero Sugar Syrup
10g Maple Syrup
80g Peanut Butter
30ml Coconut Oil

Cheesecake Filling
Light Cream Cheese 200g
1 Large Egg
30g Hydra 6® Killa Vanilla Protein Powder
60g Carb Killa® White Chocolate Spread

40g Grenade ‘Hazel Nutter’ Carb Killa® Spread
Grenade Carb Killa® Bar Chopped Up (optional)

Preheat your oven to 160ºC, lightly grease a 6” cake tin and line the bottom with a disc of greaseproof paper

The Oat Base
(1) Spoon the White Chocolate Carb Killa® Spread in a large mixing bowl and heat in the microwave for 10 seconds
(2) In the mixing bowl, add the rest of the ingredients and mix until the oats are well coated in the mixture
(3) Pour the mixture into the cake tin, create a wall of crumbs about 1” high around the inside of the tin, this creates the crust. Then press the mixture firmly down in the middle
(4) Pop into the oven for 5 mins

The Cheesecake Filling and Topping
(1) Place all the ingredients in a large mixing bowl, stir well until the mixture has no lumps
(2) Remove the base from the oven and pour the cheesecake mixture inside until it’s close to the top of the crumb wall. Leave some space for the mixture to rise
(3) Pop into the oven for 35-40 minutes. The middle should be slightly firm to touch when you remove the cheesecake
(4) Remove and leave to cool for 10 minutes then neaten the crust with a knife
(5) Add the Chocolate ‘Hazel Nutter’ Carb Killa® Spread and smooth onto the top
(6) Add an optional chopped Grenade Carb Killa® Bar of your choice on top
(7) Allow to cool completely then pop into the fridge for an hour

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Nutrition Facts (per 1 Serving) Serves 8
Calories 310 | Carbs 18.8g | Protein 15.4g | Fat 19.2g