RECIPES

STRAWBERRIES & CREAM PROTEIN CHEESECAKE

I’ve been spending a lot of time with my family this festive season so instead of visiting cafes all the time, I’ve been creating a lot of recipes at home for my family.This cheesecake made the perfect light & healthy dessert for my family! It reminds me of a strawberry milkshake that I used to love as a child. Even my mum who is the pickiest eater loved it! 

Here is the recipe:

STRAWBERRIES & CREAM PROTEIN CHEESECAKE 
(gluten-free, no-bake, refined sugar free, oil-free, macro-friendly)

Makes: 6 slices ( per slice: 170 cal, P: 10g, F: 10.8g , C: 8.7g ) 
INGREDIENTS:
Base:
  • 1/2 cup almond meal
  • 1/2 cup coconut flour
  • 1 scoop (40g) vegan vanilla protein powder 
  • 1/4 cup water
Cheezecake filling:
  • 1/2 cup natural cashews, soaked for min. 4 hours until soft
  • 120ml light coconut cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons stevia
  • 1/2 scoop (20g) vegan vanilla protein powder
  • 1/2  cup strawberries
  • 1 teaspoon pink pitaya powder ( I used @unicornfoods )
METHOD:
1. Line a small tin with non-stick paper (mine was 10cm x 10 cm)
2. In a bowl, combine the ingredients for the base and knead using your hands until dough forms. Spread the base evenly in the lined tin.
3. Make the filling: in a food processor, blend all the filling ingredients except for the strawberries & pitaya powder until smooth.
4. Pour half of the filling onto the base to form the “cream” layer. Transfer into the freezer for 20 minutes to let the layer set.
5. Add the strawberries and pitaya powder to the remaining batter and blend until smooth. Pour this layer on top.
6. Freeze for at least 1 hour until the entire cheesecake is set before slicing
*Optional: Decorate with extra strawberries!
** Storage tips: in an airtight container in the freezer, allowing it to thaw at room temperature for a few minutes before serving.