This is a good one. One of my girlfriends shared the recipe, and she was right – this is a breakfast to look forward to.
gluten-free, vegetarian, vegan
Overnight Protein Cheesecake Breakfast
1.5 medium bananas (about 120g)
60g quick oats
1 tsp maple syrup
2 tsp ground cinnamon
Big pinch salt
145g package vegan cream cheese (if your cream cheese will soften, soften it – I did not and I had lumps)
120g Skyr or Greek style vegan yogurt
Juice of 1/2 lemon – about 1 – 3 Tbsp, depending on your dairy and how tart you want your cheesecake
4 servings your favorite plain protein powder
125g package blueberries
1 tsp vanilla
Mash your banana with the oats, maple syrup, cinnamon and salt.
Mush into the bottom of 4 containers (or 1 big one and cut into 1/4 to serve).
Mix the cream cheese, yogurt, lemon juice, protein powder and vanilla together until smooth (or as smooth as you can get it – see above). Fold in the blueberries.
Distribute evenly to the containers and spread in a thick layer.
Let refrigerate overnight.