Lemon Protein Cheesecake
Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!
  • 2medium Gluten Free Digestive Biscuitscrushed
  • 2tsp Dairy Free Spreadmelted
  • 1tsp Almond Butter
  • 3tsp Maple Syrup
  • 2tbsp Almond Milk Cheesewe used Nush
  • 1tbsp Coconut cream
  • 1tbsp Liberto Organic Coconut & Lemon Protein Shake
  • 2tsp Lemon Juicefreshly squeezed
  • Raspberriesto decorate
  • Lemon Zestto decorate
For the base
  1. Combine the crushed biscuits, almond butter, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.
For the topping
  1. Combine the coconut cream, almond milk cheese, lemon juice, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
  2. To serve top with raspberries and lemon zest.