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Cheezecake

This recipe is not just a vegan alternative of cheesecake full of rubbish refined ingredients thrown together to mimic something else (can you tell I’m not a fan?). This version of cheesecake is yum and its full of healthy wholesome ingredients. We believe it deserves a spot on the dessert table whether you’re vegan or not.

The combination of complex carbohydrates, quality protein and good fats will go a long way to keeping you nourished, feeling full and satisfied.

Ingredients

Base

½ Cup Shredded Coconut

1 Cup Chopped Dates

¾ Cup Wholegrain Oats

1 Serve Clean Lean Protein Smooth Vanilla (2 scoops)

¼ Cup Water

 

Filling

3 Cups Cashew Nuts, raw & soaked 

1 Serve Clean Lean Protein Just Natural (2 scoops)

1 Cup Coconut Yoghurt

100g Coconut Oil, melted

4 Tbsp. Lemon Juice

2 Tbsp. Lemon Zest

¾ Cup Brown Rice Syrup or Maple Syrup (Xylitol or Erythritol can be used too)

2 tsp. Vanilla

½ tsp. Nutritional Yeast

Products used in this recipe

Clean Lean Protein

From $4.75

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This is a recipe that helped me realise that cheese isn’t just a dairy product- it’s a flavour, and I have really enjoyed playing with it (and eating it)!

Recipe by Kerry Locatelli, BNat


Method

Soak the cashew nuts in water overnight or for a quicker option, pour boiling hot water over them and allow them to stand for at least 5 mins. 

Add all the base ingredients (except the water) to a food processor. Turn the food processor on and add the water (a little at a time) to help the ingredients process and come together. Once the base ingredients have processed enough, press into a greased and lined baking tin and place in the freezer while you make the filling.

Add all the filling ingredients to a blender and blend on high until smooth. 

Pour over the base and place back in the freezer for a couple hours and then place in the fridge overnight. Cut into slices and serve straight out of the fridge. Enjoy!


Optional Toppings:


Blueberry Chia Jam

200g Blueberries

2 Tbsp. Lemon Juice

2 Tbsp. Xylitol 

2 Tbsp. Chia seeds

 

Add the blueberries, lemon juice and xylitol to a pot and bring to the boil. Allow the berries to simmer for about 5mins. Add the chia seeds and stir. Allow the jam to cool and place it in the fridge. Add to the cheesecake as desired. Enjoy!

 

Blueberry Compote

200g Blueberries

2 Tbsp. Lemon Juice

2 Tbsp. Xylitol 


Add the blueberries, lemon juice and xylitol to a pot and bring to the boil. Allow the berries to simmer for about 5mins. Allow the compote to cool and place in the fridge. Add to the cheesecake as desired. Enjoy!

Time: 15mins + overnight

Serves: 12

Clean Lean Protein

From $4.75

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