Vanilla Protein Cheesecake

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A creamy vanilla cheesecake filling on a whole nut and raw cacao base topped with dark chocolate or fruit.

Prep Time15

Chilling Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 446kcal

Grease and line the base of a 6-inch cake tin with a removable base with a round of grease proof paper. Alternatively, if you've got a small tin you don't mind cutting into, use that.
Place 30 grams raw almonds, 75 grams cashew nuts, 20 grams raw cacao powder and 25 grams dark brown muscovado sugar into a blender and process until fine.
Transfer to a bowl and stir in 15 grams raw cacao nibs and 40 grams coconut oil.
Press into the base of the tin and pop in the fridge for a few minutes.
Whip 284 ml double cream until it begins to form soft peaks. Soften 180 grams cream cheese by beating it until smooth.
Sprinkle over 90 grams vanilla protein powder and fold in 1 tsp Madagascar bourbon vanilla bean paste and softened cream cheese.
Spoon over the base, smoothing over the top. If you've got a cake tin with low sides it might be very full, just pile it into the centre.
Pop into the fridge to chill overnight, or for at least six hours.
Decorate as desired with 50 grams 85% cocoa solids dark chocolate, 300 grams raspberries and/or icing sugar.