Who doesn’t love a good cheesecake? An oat base and baked topping made with an added boost of berry protein to add flavour and a hint of colour, combined with berries and flowers for a super pretty dessert. This would be ideal for Mother’s Day coming up to celebrate with the wonderful women in your life. You could even make it a chocolate one by adding cacao or cocoa powder to the cheesecake mixture for an even richer treat!


For the base – 

  • 150g oats (I used Mornflake)
  • 50g mixed nuts or seeds (I used Whitworths)
  • 2 tablespoons nut butter (I used Nutcessity)
  • 2 tablespoons melted margarine or coconut oil (The Coconut Company)
  • 4 tablespoons maple syrup (I used Sweet Freedom)

For the topping – 

  • 250g soft cheese (can be dairy-free)
  • 40g sweetener (I used Natvia)
  • 1 egg
  • 2 tablespoons cornflour
  • 2 scoops berry protein powder (I used Free Soul)
  • 1 teaspoon vanilla extract

Decorate with – 

  • Berries
  • Edible flowers (I used Polly’s Petals)

Get making!

  1. Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake tin.
  2. Place the base ingredients into a blender (I used my Ninja Kitchen) and whizz up until broken down and the mixture comes together. Press into the tin to cover the base.
  3. Next whizz together the topping ingredients (in a clean blender) then pour over the top. Bake for 20-30 minutes until firmed up then leave to cool. Chill in the fridge for 2 hours.
  4. Decorate with berries and edible flowers, sliced and serve!