Protein Malteaser Cheesecake – by Elke

Photo 01-05-2014 21 37 33 Photo 01-05-2014 21 38 00 Photo 01-05-2014 21 38 14Step One:


50g Ground Brown Rice Crispies
25g Ovaltine Light
1 Scoop Vanilla Protein
1 Tbsp Barley Malt Syrup
1 Tbsp Cashew Butter
5-6 Tbsp Agave Light or Similar (As Barley Malt is quite strong)

Prepare a tray (that will fit in freezer), with parchment or baking paper. Mix all the above in a bowl, use hands if needed. Save licking fingers for later.

Roll your mixture into balls, if you find they’re not sticking you just need to press them together.

Step 2:

Cheesecake Base:

5 Tbsp Coconut Oil
2 Tbsp Unsweetened Applesauce
3 Tbsp Agave

Melt the above in a pan or for ease in a microwave.


1 Tbsp Flaxseed
3/4 Cup Oat Flour
1/2 Cup Brown Rice Flour
2 Scoops Chocolate Cake Batter Casein

Press into your cheesecake tin (the ones that have the re-attachable bottoms) and stick in fridge. Preheat oven to 160-180 Degrees.

Step 3:

Coat your Malteasers!

Using 150g of Dark chocolate and 1/2 tsp coconut oil, melt over a pan of boiling water or again for an easy option, in a microwave.

Once melted begin coating your chilled up Malteaser fillings and place back onto baking paper, then stick back in freezer.

Step 4:


First, stick your base in the oven, so it can crisp up a bit while you prepare the filling.

For filling:

750g Natural Bio Yoghurt
3 Scoops Chocolate Whey
1.5 Scoops Choc Batter Casein
3 Eggs
1 Egg white
8 Chopped up Malteasers

Mix all the first ingredients. take out your tin with base, base should be golden around the ages, if not stick in for a bit longer.

Pour over base then drop in the Malteaser pieces and swirl around. Feel free to eat the remains of the chopped up Malteasers. Pop back in the oven for 30-40 mins until cheesecake is bouncy and feels cooked throughout. I had to keep turning around oven as one side of our oven cooks stronger than the other.

Once cooked, take out and leave to cool.

Step 5:


2 Squares of dark Chocolate
1 Tsp Coconut Oil

Melt the above as you did with the earlier chocolate.

Add 8 Tsp Dark Choc Almond Milk and 1 Scoop Chocolate Protein (If too liquidy add more protein, or if too stiff add more almond milk.)

Pour over your cheesecake nicely, lick the spoon and bowl accordingly then proceed to layer the rest of the Malteasers over the top of cheesecake.

Stick back in fridge and let your frosting harden up, unless you’re impatient like I was…. hence the melted awesomeness in the pics :D

Hope you like my recipe, it took a lot of failures to get here!


Photo 01-05-2014 21 07 49