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Double Chocolate Carb Killa® Cheesecake

Method

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

Double Chocolate Cheesecake Image 2

Nutritional Values

Typical Per Serving
Serves 8
(per 1 serving)
Calories
310
Carbs
18.8g
Protein
15.4g
Fat
19.2g

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