Super simple, no bake, refrigerated “cheesecake” made with nuts, blueberries, coconut cream and a hint of lemon. We’ve made this classic dessert a little more beneficial by boosting the soft, sweet middle layer with protein, creating a delicious balance of macronutrients!
Berry Protein Cheesecake
Serves: 8 Serves
Prep Time: 20 Minutes
Cook Time: 1 Hour (in the freezer)
Total Time: 1hr, 20 Minutes
ingredients
Bottom Layer:
300g/10.5oz LSA (linseed, sunflower, almond) meal
100g/3.5oz rolled oats
½ cup oat milk
¼ cup maple syrup
100g/3.5oz biscoff spread (optional)
Middle Layer:
300g/10.5oz cashews
¼ cup plant protein (vanilla or not flavoured)
½ lemon, juiced
4 tbsp maple syrup
¼ cup thai coconut cream
1 tsp vanilla extract
Top Layer:
2 cups blueberries
¼ cup chia seeds
½ cup water
¼ cup coconut sugar
Tips
If you cannot find LSA meal, you can substitute for any nut meal (eg almond meal), or blend your own nuts to create the base.
The middle layer ingredients can be changed slightly depending on your protein powder, for example, you don’t need vanilla extract if your protein is vanilla flavoured. Also, you can use less sweetener if the protein is already quite sweet.
Thai coconut cream is much thicker than regular cream, so you might need to add some milk to the mixture when blending (if it’s very thick), otherwise you can also use a regular coconut cream.
method
1. Start by placing 300g/10.5oz of cashews into a bowl and covering them with boiling water for 20 minutes.
2. Meanwhile, in a mixing bowl combine all of the ingredients for the bottom layer (300g/10.5oz LSA (linseed, sunflower, almond) meal, 100g/3.5oz rolled oats, ½ cup oat milk, ¼ cup maple syrup and 100g/3.5oz biscoff spread). Mix until well combined.
3. Using a springform cake tin, spoon the mixture into the tin and flatten it down until it covers the entire perimeter and sits evenly.
4. Drain the water from your cashews and add them to a blender (or food processor) with ¼ cup plant protein, ½ lemon (juiced), 4 tbsp maple syrup, ¼ cup thai coconut cream and 1 tsp vanilla extract. Blend until smooth. Pour over the top of the first layer nut base and place in the freezer for 1 hour.
5. Meanwhile, in a small saucepan add 2 cups blueberries, ¼ cup chia seeds, ½ cup water and ¼ cup coconut sugar. Mix together on a low heat for 10 minutes, until the mixture becomes sticky and has a jam texture. Pour it into a bowl and keep refrigerated until the other layers are ready.
6. Once the cheesecake is set, carefully unclip the springform tin and place the cake onto a plate. Spread the blueberry mix over for the top layer and sprinkle with any extras you like! Keep refrigerated.
nutritional information
Ve – Vegan
DF – Dairy Free
GF – Gluten Free (use GF oats)
Nutritional Information: per slice
Calories: 650 kcal/2720kJ
Protein: 20g
Carbohydrates: 56g
Fat: 41g
Healthy Fats + Protein
This recipe includes a good dose of healthy fats in the cashews and coconut cream. They have monounsaturated and polyunsaturated fatty acids which are known to help decrease concerning levels of LDL cholesterol. Research shows a healthy cholesterol level will reduce the risk of cardiovascular disease, stroke and heart attack. Cashew nuts are also a good source of magnesium. Magnesium is a nutrient which helps build healthy muscles, nerves and bones, and is actually responsible for over 600 reactions in your body! It balances blood sugar levels, which research suggests can reduce the risk of disease. When we consume enough magnesium our bodies are stronger, less fatigued and better performing physically and mentally! This, combined with the boost of protein powder, makes a slice of this cheesecake ideal for savouring your sweet tooth and building up those muscles!
Annie Long
FBFM Head Recipe Designer
Annie is a certified nutritionist with a plant-based focus. She believes that eating a diet primarily made of plants is not only beneficial to our bodies, but also for the environment and the animals we share it with. Food is her passion, but when she’s not in the kitchen you’ll find her hanging out with her golden retriever somewhere by the sea!
instagram: @annielonglife