No Bake Raspberry Cheesecake Posted by Nicole Frain in Recipes
If you're a cheesecake lover, you'll surely enjoy this high protein No-Bake Raspberry Cheesecake! This tasty dessert treat provides all the deliciousness of an actual cheesecake with much less guilt.
Makes: Serves 10 Calories: 356 Difficulty Level: Moderate Preparation time: 30 minutes Cook time: 0 minutes Total time: 30 minutes
Ingredients For the base:
150g cashew nuts or macadamias 150g Medjool dates - pitted and soaked in water 1 tablespoon honey or pure maple syrup For the filling:
1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour 250g fresh strawberries 100g raspberries 150g cashew nuts - soaked 1 can coconut cream - the thick component 1/4 cup pure maple syrup Instructions To make the base:
In a food processor, blend cashew nuts or macadamias, dates, almond meal and honey or maple syrup until a sticky dough forms. Press into the base of a pie or cake tin and freeze for a minimum of 10 minutes. To make the filling:
Meanwhile, in a food processor, combine filling ingredients and blend until creamy. Pour over the crust and sprinkle with your choice of toppings. We used fresh raspberries and shredded coconut. Freeze for a minimum of one hour. Remove from the freezer 30 minutes before cutting and serving. Best stored in the freezer for up to one week.
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