Raw Acai and Blueberry Protein Cheesecakes

It’s here! It’s here!

A vegan blueberry and coconut layered cheesecake that is packed with protein, requires NO BAKING and is kind of making me giddy inside! If you’re sceptical about the ability of cashew nuts to replicate cream cheese, then you aren’t the first. I was sceptical too… until I tried it!

One of my favourite things about this recipe is its adaptability.

You can easily make a strawberry or raspberry version by simply swapping the fruit, or adding raw cacao to the topping results in a rich chocolate ganache style of cheesecake.

The quantities given below will also make one large cheesecake, if you would prefer this to cupcake sized tartlets.

These mini cheesecakes are best stored in the freezer to ensure they hold their shape, but I recommend letting them thaw slightly for about 20-30 minutes before serving.

Here's how to make them for yourself!

Raw Acai & Blueberry Protein Cheesecakes

(serves 8 - 10)

INGREDIENTS:

• 2 cups dates
• 1/2 cup pecans
• 1/2 cup almonds
• 1 teaspoon of gelatinised maca powder
• 1 cup coconut yoghurt*
• 1 scoop Acai & Blueberry PERFORM
• 2 cups soaked cashew nuts**
• 1/2 cup canned coconut milk
• 2 tbsp coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup frozen blueberries
• 2 tbsp fresh lemon juice

*It is essential for the coconut yoghurt to be as thick as possible! If you use a low-fat brand it will turn icy upon freezing. I recommend using Coyo or another similar brand. If you don’t have access to this, some coconut cream sweetened with a bit of maple syrup should work instead!

**Cashews must be soaked in room temperature water for at least four hours, or ideally overnight. If you need to speed up the process you can soak them for an hour in boiling water – it won’t be as creamy but it will still do the trick!

METHOD:

1. To make the base layer, blend the pecans and almonds, maca and dates in a food processor until fine and crumb like. Add a splash of water, and blend again until the mixture begins to stick together.

2. Press firmly into muffin tray moulds – you should get about 8 to 10 mini cheesecakes. To make them easier to remove, I first lined the tray with cling film.

3. Next spread about 2 tablespoons of coconut yoghurt onto the base of each tartlet, and set aside while you prepare the topping.

4. In the same high-powered food processor, combine the lemon juice, soaked cashews, coconut milk, melted coconut oil and maple syrup and blend for about 4-5 minutes until silky. (You may need to scrape down the sides of the blender occasionally during this process).

5. Add the frozen blueberries and PERFORM, and blend for about 30 seconds until all ingredients are incorporated.

6. Once smooth, taste the mixture and adjust the sweetness/tartness if necessary with either more maple syrup or lemon juice.

7. Finally add the cheesecake topping to each tartlet and decorate with fresh blueberries.

8. Place in the freezer to set for about three hours or until firm before serving. You can store them for up to two weeks – if they last that long!