Frozen Yoghurt Cheesecake Bars
Prep Time
30 mins
Total Time
30 mins
Ice cream meets granola bar with this berry-filled cheesecake slice. Perfect to cool down on a hot day and to indulge without all the sugar and carbs...
Servings: 2 Containers
  • 1 Cup Shaved almonds
  • 1 Cup Chopped pecans
  • 1 Tsp Cinnamon
  • 1/2 Tsp Powdered ginger
  • 1 Tbs coconut oil
  • 250 Gram Cream cheese
  • 6 Cups Double cream plain yoghurt
  • 1 Cup {70 %} Dark Choc Chips
  • 1 Cup Dried cranberries
  • 200 Gram Fresh gooseberries
  • 500 Gram Fresh strawberries
  • 200 Gram Pomegranate seeds
  1. Start by mixing the almonds, pecans, spices and coconut oil. Toast it in the oven at 180C for 30 minutes, making sure to stir it every now and then to ensure even toasting.
  2. Once it's golden and toasted, turn it out onto a paper towel to drain the excess oil and spices.
  3. Mix all the other ingredients - you need to chop up everything into small nibs.
  4. Mix in the toasted nut granola and pour into 2 parchment-lined dishes {approx 10x10inch each} and freeze overnight.
  5. Cut into squares and enjoy!
Recipe Notes

You can substitute the gooseberries with fresh or frozen blueberries, or even cherries.

Frozen Yoghurt Cheesecake bars {Low Carb}