• 100g raw cashews, soaked in water overnight
  • 2 tbsp lemon juice
  • 100ml coconut milk
  • 2 tsp granulated sweetener of choice
  • 30g blueberries, fresh or frozen

    Crust (makes 6 mini cheesecakes):

      1. Preheat oven to 180 degrees Celsius, fan-forced. 
      2. For the base: Mix together all ingredients until combined. Using your hands, mould the mixture into a ‘dough’ and press firmly into 6 muffin tray holes. Place tray in the oven and bake for 10-15 minutes, or until the bases are golden. Allow to cool while you make the filling.
      3. For the filling: drain the cashews and blitz them in a food processor (or nutribullet!), along with the lemon juice, coconut milk and sweetener.
      4. Pour this filling into a mixing bowl, and fold through blueberries until combined.
      5. Scoop an even amount of filling on top of each cooled base, and place in the fridge to set before devouring!

        plate of blueberry single serve protein cheesecakes

        ✔ Makes 6 single serve protein cheesecakes
        ✔ Macros per cheesecake: 140 calories, 9F/8C/6P

        @betterbeingsteph x @happywayau