Protein powders aren’t just for shakes you know! Try our lemon, coconut & raspberry vegan protein cheesecake.

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Lemon Protein Cheesecake

Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!

Course

Dessert

Servings

cheesecake

Ingredients

• 2 medium Gluten Free Digestive Biscuits crushed
• 2 tsp Dairy Free Spread melted
• 1 tsp Almond Butter
• 3 tsp Maple Syrup
• 2 tbsp Almond Milk Cheese we used Nush
• 1 tbsp Coconut cream
• 1 tbsp Liberto Organic Coconut & Lemon Protein Shake
• 2 tsp Lemon Juice freshly squeezed
• Raspberries to decorate
• Lemon Zest to decorate

Course Dessert Servings cheesecake Ingredients 2 medium Gluten Free Digestive Biscuits crushed 2 tsp Dairy Free Spread melted 1 tsp Almond Butter 3 tsp Maple Syrup 2 tbsp Almond Milk Cheese we used Nush 1 tbsp Coconut cream 1 tbsp Liberto Organic Coconut & Lemon Protein Shake 2 tsp Lemon Juice freshly squeezed Raspberries to decorate Lemon Zest to decorate

Instructions

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.

   

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