Raspberry Ripe Protein Cheesecake Slice

Creamy cheesecake, chocolatey biscuit base and a raspberry swirl? This one might just be our new favourite way to add a little more protein to dessert, BBs. 🍓🤎

This Raspberry Ripe Protein Cheesecake Slice is made with our Raspberry Coconut Plant Protein for that dreamy raspberry and coconut flavour, layered over a chocolate biscuit base and finished with a fresh raspberry swirl.

It makes 16 slices and is the perfect make ahead dessert to keep chilled in the fridge.

Method

1️⃣ Make the Chocolate Base

Add the chocolate biscuits to a food processor and blitz until finely crushed.

Pour in the melted butter and pulse again until everything is well combined.

Press the mixture firmly and evenly into a lined 20cm square tin, then place in the fridge to chill.

2️⃣ Prepare the Gelatine

Combine the gelatine powder and cold water in a small bowl.

Leave to stand for 5 minutes, then microwave for approximately 15 seconds, or until melted.

3️⃣ Make the Cheesecake Filling

Add the softened cream cheese, Greek yoghurt, coconut sugar and Raspberry Coconut Plant Protein to a food processor.

Blend until completely smooth and creamy.

Slowly pour in the melted gelatine and blend briefly until combined.

4️⃣ Assemble Your Cheesecake

Pour the cheesecake mixture over your chilled chocolate biscuit base.

Spread the filling evenly across the tin and smooth out the top.

5️⃣ Make the Raspberry Swirl 🍓

Blend the raspberries and coconut sugar together until smooth.

Dot the raspberry mixture across the top of the cheesecake filling, then use a skewer to gently swirl it through.

6️⃣ Chill & Set

Place the cheesecake slice in the fridge for at least 6 hours or overnight until completely set.

7️⃣ Slice & Enjoy

Once set, remove from the fridge and slice into 16 pieces.

Serve chilled and enjoy all that creamy, chocolatey, raspberry coconut goodness. 🤎