KIWI & LIME PROTEIN CHEESECAKE {Raw, GF, SF}

KIWI & LIME PROTEIN CHEESECAKE {Raw, GF, SF}
November 22, 2016 megsri8
protein cheesecake 3

Hello! I have been busy moving house and country these past couple of weeks and have been doing my best to keep up with a steady source of creative recipes, images and ideas on the blog as well as on Instagram. Now that I have moved to Hong Kong I have to make new plans and decisions on how I want to take my healthy food ideas forward. It is quite a challenge but it feels less daunting then when I was in London. I am filled with excitement and positive energy for new things to come and new people to meet. I am in no rush to start something big or to prove myself. I just feel that I know which direction I am heading in. I have all the time in world to slowly and carefully sort things out and bring life into my plans.

Protein Cheesecake

That being said, I would like to share this recipe for raw protein cheesecake. The recipe was sent to me by VITL ingredients when I had to do a collaboration with them. My role was to recreate the recipe, adjust ingredients if required, style and take photographs of the same. They had teamed up with a vegan protein powder brand for this recipe. I really liked their recipe of this sugar free, dairy free, raw protein cheesecake. I also liked the VITL greens powder. Packed with so many super foods like maca, spirulina and turmeric, I find it such an easy way to add a dose of nutrition in my breakfast bowls an smoothies. This is why I would like to share their recipe with you today.

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Protein powder and Superfoods!

This recipe was so simple but packed with flavour and texture. There is a wonderful tangy flavour of the lime and the kiwi, richness from the coconut milk and nutrition from the super greens powder and the vegan protein powder. If you do not have access to Vitl super greens then you can use a combination of maca, spirulina, vanilla powder and coconut sugar. This will ensure your protein cheesecake is packed with superfood goodness.

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I have used a combination of rice and pea protein powder making this a vegan protein cheesecake. This combination helps to improve the protein profile of these plant based proteins. I will write more about this in another article. If you are interested, you can read more about it in this article. I also find that rice protein powder helps balance the flavour of pea protein, which can be quite overpowering. Feel free to use whey protein powder if you are not on a dairy free diet.

I made this raw protein cheesecake with swirls of green and white. This is really easy to do so by dividing the cheesecake filling into two portions and adding the green superfoods into one of the portions. You then slowly pour the green filling into the white  cheesecake filling and swirl lightly with a knife. This step can be skipped and you can make this cheesecake completely green but I feel it adds another dimension of colour and flair to this cheesecake.

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The best part of this raw protein cheesecake is that once you set it in the freezer, you can slice it and then store it in the freezer for months. Whenever you feel in the mood for a slice of those green creamy heaven, you can pop it on a plate, leave it outside to defrost for 30 minutes and eat immediately!

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If you like this recipe of a protein cheesecake, then do take a look at my other raw cheesecake recipes such as my Vegan Chocolate cheesecake and my Tropical Coconut Raw Cheesecake recipe. Both have personality of their own and filled with different flavours. If you do recreate any of these recipes then please let me know how it turns out in the comments below and if on Instagram tag me @meghnas_ and #meghnas so that I can be a part of your healthy food adventures!

Print Recipe
KIWI & LIME PROTEIN CHEESECAKE {Raw, GF, SF}
protein cheesecake 3
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 4-6 hours
Servings
Ingredients
For the Base
For The Filling
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 4-6 hours
Servings
Ingredients
For the Base
For The Filling
protein cheesecake 3
Instructions
  1. Soak cashews by pouring boiling hot water over them cashews (enough water to immerse them) and soak for 1/2 an hour uncovered - then drain and set aside. Soak dates in hot water for 10 minutes, then drain and pat dry.
  2. Add the nuts to a food processor and blitz till it forms a rough powder. Remove and keep aside. Add the dates to a food processor and blend until it forms a ball. Then add the nut powder to the dates paste as well as the protein powders, coconut milk, and optional salt—blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add little more coconut milk and re-process. If it's too wet, add more protein powder.
  3. Lightly grease a cheesecake springform pan (I used a 9 inch tin) or a muffin tin. If using a muffin tin, you can line it with strips of parchment paper, making little tabs, to make removing the cheesecakes easier. Place the crust in your pan or divide evenly in the muffin tin (about 1 heaping tablespoon per muffin slot). Flatten the crust and pack it down firmly with your fingers or the back of a spoon - the bottom of a glass also works. Place in the freezer for about 10-20 minutes.
  4. Add all filling ingredients except the super greens and kiwi fruit to a blender and mix until very smooth. Blend until silky smooth. If it isn't coming blending well, add a little more lime juice or coconut milk liquid. Taste and adjust as needed. Set aside a quarter of the white filling in a separate bowl. To the rest of the filling in the blender and add the green superfoods as well as the kiwi. Blend till it becomes well combined and silky smooth.
  5. Remove the crust from the freezer and pour the green filling on top of it. Gently pour over the white mixture on top of the green mixture. Using a butter knife, make light swirls in circular motions. You want to have a marble effect and not get the entire green to be mixed in. In case you do not want to make the white swirls, then blend the entire fillings with the green super foods and kiwi fruit. Cover with plastic wrap and freeze until firm - about 4-6 hours.
  6. Once set, remove from the pan or tin and decorate with sliced kiwis, limes and edible flowers. The cheesecake will keep well in a freezer for up to 1-2 weeks. You can serve directly from the freezer or set out to soften for about 10 minutes before serving.
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