Apricot, Cranberry & Orange Cheesecake Pot Apricot, Cranberry & Orange Cheesecake Pot

Apricot, Cranberry & Orange Cheesecake Pot

Spamella's little protein pots pack lots of flavour, using our Chocolate Go! High Protein Porridge as a delicious cheesecake base and whipped tofu as an alternative to dairy heavy cream cheese.

Cooking Time 10mins Skill Level Medium Servings 4

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    First make the base: Gently melt the coconut oil and chosen syrup in a small pan, remove from the heat and stir in the oats, ground almonds and vanilla extract until you have a slightly sticky mixture.

  2. 2

    Spoon this into the base of a kilner jar, or between two ramekin dishes. Chill.

  3. 3

    Now make the filling: Simply place all of the ingredients together in a blender and whizz up until thick and smooth. Pour this over your oat base and leave in the fridge for at least an hour, or overnight

  4. 4

    Now make the fruit topping: Place the dried fruit, orange zest and juice honey and a dash of water in a small pan and bring to the boil. Simmer for about 10 minutes, until the fruit has plumped up and absorbed most of the liquid.

  5. 5

    Set aside and leave to cool - the remaining liquid will form a light syrup.

  6. 6

    When you’re ready, top your vanilla cream with the soaked dried fruit - then divide up and dig in!

    Note: If you’re not eating it all straight away and want to keep it for a few days, simply make everything up in the recipe, but keep each part stored separately in airtight containers. In the morning, assemble and eat straight away or take to work/the gym in a pot. Easy peasy!