Raw Acai Protein Cheesecake

By Vicky Coates 04. Sep. 2017



2 tbsp. Almond Butter (can use another nut butter)

2 tbsp. low calorie fruit syrup (or maple syrup)

2 tbsp. Coconut Oil

1.5 tsp. Vanilla Extract

120g Oats (use gluten free oats if required)

10g Desiccated Coconut

2 scoops of whey protein (I used vanilla)

6 tbsp. egg white



1 tbsp. Almond Butter (can use another nut butter)

2 tbsp. low calorie fruit syrup (or maple syrup)

1 tbsp. coconut oil

Half a scoop of Pure Blend Co Acai, Blueberry & Camu camu Whey Protein

40ml reduced fat coconut milk

55g quark



1. To make the base combine the nut butter, coconut oil and fruit syrup in a small pan and heat gently until the coconut oil has melted.

2. Remove from the heat and stir in the vanilla, oats, coconut, egg white and protein powder until well combined and the mixture forms a sticky dough.

3. Tip the oat mixture into a lined tin and spread evenly. Keep this in the freezer while you make the topping.

4. To make the topping, gently heat the nut butter, fruit syrup and coconut oil again until all the oil is melted. Remove from the heat and whisk in the powders followed by the coconut milk and quark until a smooth purple mixture is formed.

5. Remove the tin from the freezer and top with the mixture and place back in the freezer for at least two hours.

6. Slice and enjoy!

I keep mine in the freezer, as the mixture does tend to run slightly if kept in the fridge.

Vicky Coates


I'm Vicky and I work for the NHS by day and I’m a blogger and recipe developer in my spare time. I created a blog- www.cleanleanbakes.com to pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and I use the blog to bring together all my favourite recipes, particularly for those seeking high protein snack ideas as well as to document my fitness journey.