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2 August 2019

By 2nd August 2019 No Comments

Who doesn’t love Cheesecake! It’s the perfect summer dessert, easy to make, no baking required and can be frozen too. This Berry Cheesecake recipe was created for us by gingervegan¬†and tastes as good as it looks. Enjoy!





185g vegan digestive biscuits


80g vegan butter block





250g cashew nuts


200g vegan cream cheese


100g neutral flavour coconut oil


90ml maple syrup


75g ‘Blatantly Good Berry’ Protein


100g raspberries



First soak the cashew nuts for 3-4 hours, or speed soak with boiling water for 30 mins.


Line the base and sides of a 20cm round, loose bottomed cake tin.


Melt the vegan butter and crush the biscuits to a fine crumb. Combine the butter and biscuits together and press into the bottom of the prepared tin.


Melt the coconut oil and drain the cashew nuts.


Place the cashew nuts, oil, cream cheese, maple syrup and protein powder in a high speed blender or food processor and blend until very smooth. Pour into the tin, dotting a few raspberries here and there, and put in the freezer to set or overnight in the fridge. .


When ready to serve decorate with berries and edible flowers..


Once set you can cut into slices and freeze if you don’t want to eat it straightaway. Then you can easily remove the right number of slices from the freezer rather than having to wait for it to defrost enough to cut.

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