Indulgent, creamy and stunning. A cheesecake ideal for impressing friends and family, this is not only super easy but packed with protein. Using PhD Nutrition cookies as a base, a white chocolate whey protein tofu filling and a healthy blueberry syrup makes this cheesecake a totally guilt-free dessert for all to enjoy!
For the base –
- 5-6 PhD Nutrition diet cookies
- 1 tbsp coconut oil (I used Lucy Bee)
For the filling –
- 1 pack silken tofu (I used Mori-Nu)
- 2 eggs
- 2 scoops PhD Nutrition White Chocolate diet whey protein
- 1 tsp vanilla extract
- 3 tbsp natural sweetener (I used Truvia)
- 1 tbsp cornflour
- Zest of 1 lemon
For the blueberry syrup –
- Zest of 1 lemon
- 250g blueberries (fresh or frozen)
- 3 tbsp natural sweetener
- Preheat the oven to 190 degrees C and lightly grease a 23cm loose-bottomed cake tin.
- Break up the cookies and place in a microwaveable bowl, then microwave for about 20 seconds, to warm them up and make them easier to use.
- Stir in the coconut oil to melt it into the cookies, then using your hands, tip into the tin and press into it to cover the base evenly to touch the sides.
- Now, put all of the filling ingredients into a blender and whizz until quite thick and smooth. Pour into the tin and bake for 30-40 minutes, until firm to the touch. Leave to cool before keeping in the fridge until needed.
- Now for the blueberries. Place in a small pan – if you’re using fresh, add a dash of water – if you’re going for frozen, you don’t need any other liquid. Add the lemon zest and sweetener, and heat up and simmer for a couple of minutes. Now boil off most of the liquid then set aside to cool and thicken.
- Ready to serve? Remove the chilled cheesecake from the tin, then slice up. Take a few spoonfuls of the berries and spoon over, keeping some extra to serve with individual portions. Now enjoy!