One of my favourite things to do is make a healthier version of a classic sweet. Especially if I can make one that’s good enough to have post workout. Cake is for anytime, not just for dessert, right? These chocolate cheesecakes may look just like their sugar laden counterparts, but they’re protein packed, refined sugar, dairy and gluten free and full of wholesome ingredients!
The best bit is they are no bake and keep for up to a month in the freezer, perfect for last minute dinner parties, or that mid-afternoon sweet fix. Now we’re getting into warmer months, I’m craving treats like this.
Naturally sweetened cashew based chocolate and vanilla frosting is layered onto a nutty hazelnut and coconut crust. Extra chocolate frosting is swirled on top and then garnished with frozen and dried raspberries. They’re the perfect little sweet yet healthy dessert that you’re going to love!
I used the delicious dairy, soy and wheat free NOURISHING PLANT PROTEIN in Peruvian Chocolate from Welleco, take a peek here. I’ve been using this for a few weeks now and can honestly say this stuff is amazing!
Not only does the flavour taste like the best chocolate milkshake you’ve ever tried, it’s packed with B vitamins, açai, rosehip, pomegranate, dandelion and pea and rice protein, providing all 9 essential amino acids whilst still being vegan. It also contains pre and pro biotics, which I think is pretty impressive for a protein powder! I’ve already got a date planned with one of these babes after tomorrow’s workout.
I’ve fallen in love with the flavour of this organic cacao infused Nourishing Protein powder, it works a charm with creamy cashews, cacao and vanilla extract. If you don’t have any of the powder, feel free to sub with more cacao or cocoa, but I highly recommend this protein powder for its nutritional credentials. The powder is beautifully fine, which makes it a great addition to any raw frosting as it blends really evenly.
Raw desserts can be a little fiddly to remove from their baking tin once frozen, so use a silicone muffin tin if you have one. If not, just allow them to thaw a little before gently edging out with a knife.
These would be delicious topped with banana too, or perhaps just more chocolate!
I’d love to know if you try these mini chocolate cheesecakes. Please leave me a comment or rating below, or take a pic and tag me on Instagram (my favourite).
Thanks for stopping by, sweets! xoxo
This post is sponsored by WelleCo – all opinions are my own.
- 1 cup hazelnuts
- 2 cups shredded coconut
- 1 tbsp cacao powder
- 1 cup almonds
- ⅛ cup rice malt syrup
- ⅛ cup water
- 5 cups cashews, soaked overnight and drained
- 1 cup coconut cream (the solid from a tin of coconut milk)
- 2 tbsp coconut oil
- Juice of ½ lemon
- ½ cup rice malt syrup
- 2 tsp vanilla extract
- pinch of sea salt
- 2 tbsp cacao/cocoa powder
- 2 tbsp WelleCo NOURISHING PLANT PROTEIN in Peruvian Chocolate
- ½ cup raspberries
- ⅛ cup freeze dried raspberry pieces
- To make the base, process hazelnuts, shredded coconut, cacao and almonds to a food processor and blend until crumbly. Add in rice malt syrup and water until well combined and sticky.
- Press the dough into a muffin tin, filling ⅓ of the way up. Set aside in the fridge.
- Make the cheesecake filling by adding all filling ingredients to the food processor apart from the cacao and WelleCo Nourishing Protein. Blend on high, at least 5-10 minutes, until really smooth and creamy.
- Empty ⅓ of the mix into a bowl, and add cacao and Welleco Nourishing Protein to the remaining filling in the blender. Process until combined.
- Fill up muffin tin with alternate spoonfuls of vanilla and chocolate cheesecake filling, saving any excess chocolate frosting for piping later. Set aside in the freezer, including the extra frosting in a piping bag. Freeze until firm, at least 5-6 hours.
- Pipe remaining frosting on top of each cake and finish with fresh and dried raspberries. Keeps well for up to a month in the freezer, just let thaw for 20 minutes before eating.