Raw Protein Cheesecake

Makes: 12 servesCalories: 313Difficulty Level: HardPreparation time: 40 minutesCook time: 0 minutesTotal time: 40 minutes
Ingredients
Base
- 100g almonds
- 45g cashews
- 40g pecans
- 15g desiccated coconut
- 30ml coconut milk
- 1.5tbls (15g) coconut oil melted
- 140g (10-11) medjool dates
Filling
- 1 scoop Bulk Nutrients WPI Vanilla*
- 1 cup cashews soaked
- 2 Tbsp coconut sugar
- 1 cup quark
- ½ cup Greek yogurt (we used Chobani)
- 2 tsp vanilla bean paste
- ½ tsp honey
- * You can substitute any of our proteins & flavours, it just slightly changes the macros.
Jelly Topping
- 300g Frozen Mixed Berries
- 2tbs coconut sugar
- 2 tsp gelatin
Instructions
Base Method
- Step 1: Melt the coconut oil in the coconut milk.
- Step 2: Add all dry ingredients to a food processor and blend well to a crumb consistency.
- Step 3: Slowly add the liquid, mix on low until it binds (you may not need all the liquid, or you may need a little extra coconut milk).
- Step 4: Line the base of your tin with baking paper and press into the base of your cake tin.
- Step 5: Refrigerate until needed.
Filling Method
- Step 1: Soak your cashews for min 30 minutes.
- Step 2: First, blend your cashews into a lumpy paste before adding everything else to your food processor and blend for about 5 minutes till the cashew mix has smooth consistency.
- Step 3: Pour into your tin on top if the base mix.
- Step 4: Refrigerate until needed.
Jelly Topping Method
- Step 1: Thaw and drain berries (it’s ok if they’re not completely thawed).
- Step 2: Place berries and coconut sugar into food processor and pulse 4-5 times.
- Step 3: Dissolve the gelatin in about 1/3 cup boiling water and pour into the berry mix.
- Step 4: Pour over filling.
- Step 5: Place into the fridge for 4hrs or into the freezer to set, from the fridge it will be a softer filling.
- Step 6: If frozen allow to thaw slightly before cutting and serving.

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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