This heavenly tasting no bake cheese cake is to die for! It is packed with flavor, clean and so easy to make!


For the crust:

  • 120g ground almonds
  • 1/8 tsp sea salt
  • 1 tbsp Pure vanilla extract
  • 1/4 Cup Honey
  • Water as need

This is a no bake recipe so you can mix the ingredients together until damp and spread on the bottom of your baking pan.

For the filling:

  • 2 1/2 cups unsalted cashews (let them sit overnight)
  • 1/2 cup lemon juice
  • 1/2 cup pure maple syrup, honey or agave
  • 1/2 cup water
  • 1/8 tsp sea salt
  • 1 tbsp Pure Vanilla Extract
  • 1/4 cup melted coconut oil
  • 1 scoop Whey isolate (you can use vegan protein powder as well)

The cashews need to sit overnight in water to soften, the next day. drain the water and dry off the cashews (I used paper towel). Mix all ingredients into the blender and pour over crust.

Top Layer: (optional)

  • 1/2 of filling (do not pour all on top of crust if you want to add this layer)
  • Add 2 tbsp maca powder
  • 2 tbsp chia seeds
  • 2 tbsp coconut flakes

Once you add these ingredients, you can blend them and place the over the filling of the cheesecake.

If adding the chocolate layer you can use dairy free chocolate if you’re vegan, however I used 4 squares of 80% dark chocolate melted with 1/2 tbsp coconut oil. Drizzle chocolate over cheesecake as desired and enjoy. Add fruit of choice.

Once finished, place in the freezer for 10-15 minutes to set and then leave in fridge until you’re eating it.


I cut my cake into 12 pieces, each piece contains: 27g of carbs, 15g of fat and 9g of protein.

Please leave comments if you tried this recipe and let me know what you thought!



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