Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

White Chocolate, Blueberry and Rosemary Infused Cheesecake

Recipe by @slimmingworldxgemx
  • Prep time45 minutes
  • Servings8 portions
recipe image White Chocolate, Blueberry and Rosemary Infused Cheesecake

Ingredients

  • 350 g digestive biscuits
  • 100 g Flora
  • 300 ml Elmlea Double Light
  • 100 g tofu blended
  • 50 g icing sugar
  • 1 tbsp vanilla essence
  • 150 g dairy free white chocolate
  • 2 sprigs rosemary
Topping
  • fresh blueberries
  • shavings white chocolate

Nutritional facts

Energy (kcal)343 kcal
Energy (kJ)1438 kJ
Protein (g)4.9 g
Carbohydrate incl. fibre (g)48.8 g
Carbohydrate excl. fibre (g)47.7 g
Sugar (g)23.4 g
Fibre (g)1.1 g
Fat (g)15.4 g
Saturated fat (g)7.6 g
Unsaturated fat (g)2.3 g
Monounsaturated fat (g)1.8 g
Polyunsaturated fat (g)0.5 g
Trans fat (g)0.0 g
Cholesterol (mg)22 mg
Sodium (mg)280 mg
Salt (g)0.70 g
Vitamin A (IU)15 IU
Vitamin C (mg)0.2 mg
Calcium (mg)55 mg
Iron (mg)0.21 mg
Potassium (mg)58 mg

Instructions

  1. Crush your biscuits and mix with melted flora, press in to a lined cake or cheesecake tin.
  2. Blend the tofu (used to gain the consistency of cheesecake) with the chopped rosemary and vanilla essence.
  3. Meanwhile whip up the Elmlea Double and icing sugar until thick then store through, set aside and melt the chocolate, once cooled slightly stir through the cream mix and add in the blended mix.
  4. Top your biscuit base and leave to set in the fridge topping with fresh blueberries and shavings of chocolate.
  5. Enjoy!