Preheat oven to 160 degrees.
You can use granola, biscuits or flours of choice! I give them a rough blitz in the blender and combine them with some milk and nut butter or just some regular melted butter. In this case I used a pancake premix and some granola, but in the past I have used 40g crunchy granola (roughly blitzed), 20g buckwheat, 30g coconut flour, 20g whey protein, 20g nut butter of choice, salt and xylitol and 120ml of milk to make a base and it worked perfectly.
Press out into a greased or line tin and pop into the freezer while you prepare your filling.
Make sure your ingredients are at room temp. If not, at least microwave your cream cheese for a few seconds so that it is soft enough to beat.
Put eggs/egg whites into a mixing bowl and beat for 1-2 minutes. Add your yogurt and cream cheese and beat again.
Add whey, xylitol, salt, vanilla extract and corn flour. Beat until smooth (about 1-2 minutes).
Adjust salt and sweetness to taste.
Pour filling onto prepared base and bake for 30-35 minutes in the oven. Middle should still be jiggly but not liquid when it's done.
Once removed, allow to cool and pop into fridge for a few hours (or freezer just for 30 mins) to let it set fully. Top as you wish and enjoy!
Servings 0