Boost your dessert with plant protein. So rich and velvety, you might not believe it’s vegan (it is we promise!)

Servings |
cheesecake
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Ingredients
- 2 medium Gluten Free Digestive Biscuits crushed
- 2 tsp Dairy Free Spread melted
- 3 tsp Maple Syrup
- 2 tbsp Almond Milk Cheese we used Nush
- 1 tbsp Coconut cream
- 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
- 0.5 tbsp Cocoa
- 2 tbsp Cherry compote we used Bon Maman
- Cherries to decorate
Ingredients
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Instructions
For the base
- Combine the crushed biscuits, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.
For the topping
- Combine the coconut cream, almond milk cheese, cocoa, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
- To serve top with a layer of cherry compote and a fresh cherry.
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