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Mini Vanilla Protein Cheesecakes

Ingredients (serves 6)
For the base

75g medjool dates or deri dates
65g ground nuts
25g oat flour
1 scoop MISSFITS Vanilla Vegan Multitasker

For the cheesecake layer

120g cashews (soaked overnight)
85g coconut cream (thick layer from canned coconut milk)
1 scoop MISSFITS Vanilla Vegan Multitasker
1 tbsp lemon juice
2.5 tbsp maple syrup

Method
  1. Add the base ingredients to the blender and blend until fully combined.
  2. Divide the mix evenly between 6 silicone cupcake molds and press down firmly. Transfer to the freezer to set whilst you prepare the cheesecake layer.
  3. Add the cashews, coconut cream, protein powder, lemon juice and maple syrup to the blender and blend until smooth and creamy. Remove the bases from the freezer and divide the cheesecake layer evenly between them.
  4. Pop the cheesecakes in the freezer for an hour to set before transferring to the fridge. Enjoy!
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