Chocolate Protein Cheesecake


Prep time: 10 minutes
Freeze time: ~ 4 hours (I left mine overnight and decorated the next morning)
Yeilds: 1 cheesecake

Crust Ingredients:

  • 200g rolled oats
  • 200g dates

Cake Ingredients:

  • 200g cashew nuts
  • 2 large bananas
  • 75g/1 sachet MissFits Chocolate Protein
  • 2 tbsp. cocoa powder
  • 50g coconut oil melted (I used The Natural Empire)
  • 90g golden syrup
  • 4 tbsp. water


  1. Combine the crust ingredients in a food processor until all is combined and the dates are holding the oats together
  2. Press firmly with a spoon into the bottom of a cake tin and refrigerate for 10 minutes
  3. Combine the cake ingredients in a food processor/blender and blend until smooth
  4. Poor the cake mixture on top of the crust and use a spoon to ensure the top is smooth
  5. Pop in the freezer for around 4 hours (I left mine overnight, so may take less than 4 hours to set, but I’m not sure, so just check from time to time to see if it’s set)
  6. Decorate if you want – I used melted vegan chocolate, mixed berries and a berry sauce
  7. EAT! 😊

To store just keep in the fridge and eat within a couple of days!

Recipe by Stephanie Davies

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