I have a slightly more indulgent recipe coming your way today! This right here is a no-bake, vanilla protein cheesecake, complete with a decadent smashed blueberry drizzle on top! We first set out to make a cookies n’ cream flavoured cake.. which then became vanilla.. and then we thought it would be cool to add the melty berries for decor and an incredible kick of refreshing, fruity flavour! I also happen to think that they look rather incredible as well!
I haven’t spoken about this yet on the blog, but a few months back, my younger brother has started to work helping me out with the recipe creation side of the blog and business, which has been a huge help and also really nice opportunity to spend time together and bond over some cake making! This was actually something that we created together and we’re both extremely happy with how the recipe turned out. As you know, the key ingredient for basically all of my no-bake cheesecakes is cashew nuts; however, my brother actually really doesn’t like about 85% of nuts or dishes containing them.. or coconut for that matter, he hates coconut! Despite this, the vast majority of the recipes that we’re creating everyday contain both of those things and he’s been enjoying them! Which for me, is a great result! After all, things like that are one of the main reasons why I love doing what I do and why I started in the first place. I really wanted to show people how creative an innovative cooking and food can be. I do actually really enjoy a fresh, simple plate of chicken, broccoli and sweet potato; however, I know this is not the case for everyone and healthy eating should be enjoyed and something that can become a lifestyle. If you don’t like the food or find it boring, then it’s unlikely that it will become a habit and something that you will want to implicate long term. Therefore.. cook and eat foods that you think taste incredible, as well as being packed with wholesome ingredients and some treats here and there too! Speaking of treats.. back to this one!
Now, I say protein cheesecake, but I’m not going to lie to you, this isn’t exactly a substitute for your post-workout protein smoothie haha. This is probably still something that should be enjoyed as a treat, in moderation. Then again, I guess everything should be enjoyed in moderation, as I can’t imagine that too much of anything would be very good. I’m trying to think if there is anything else that you desperately need to know about this cake before I crack on with the recipe, but I think the images and title pretty much sum it up really. In this case, I suppose you could say it’s exactly what it says on the tin! If you don’t have blueberries or don’t like them, you could always try making the topping with other berries such as: strawberries or raspberries. Berries in the UK are amazing during this time of year and I’m definitely making the most of them this year! If you follow me on Instagram, then you’ll probably have noticed that I add berries into about 80% of my creations and they’re pretty much taking over my feed!
- 1 cup oats
- 1/2 cup raisins
- 2 tbsp cacao powder
- 1 tbsp honey
- 1 1/2 cup cashew nuts
- 2 scoops vanilla vegan protein (I used Women's Best- about 40g)
- 3 tbsp coconut oil
- 1/3 cup water
- 1/2 cup + 3 tbsp coconut milk
- 1 tbsp honey
- 1 cup frozen mixed berries
- 1/2 cup blueberries
- 1 tbsp honey
- To make the base of your cheesecake, add the oats into a food processor and pulse these for a couple of seconds to grind them into a rough flour.
- Add in the remaining base ingredients and blend until everything is well combined and will stick together when pressed between your fingers.
- Take a medium sized cake tin (loose bottom tins work best here) and press the mixture firmly into the base of the tin to create a smooth base.
- Pop this into the freezer to firm up while you make the filling.
- For the vanilla cheesecake layer, blend the cashews, water and coconut milk together in your food processor or high powdered blender until you're left with a fairly smooth consistency. Add in the protein powder, coconut oil and honey and continue to blend all of this.
- Once the filling is really creamy and smooth, pour this over the cake base and allow to set for a couple of hours or overnight.
- To make your smashed berry topping, gently melt down all of the berries in a saucepan with a splash of water.
- When they're all melted and have created a sort of coulis, stir through the honey (you can add more depending on how sweet you would like this) and allow the mixture to cool and thicken.
- Pour the berry mixture over the top of the cheesecake and allow to thaw slightly before serving.