June 16, 2016

Protein Cheesecake

Cheesecake Filling:
3/4 cup cashew butter
2 tablespoons coconut butter
1 fresh lemon, juiced
1 teaspoon Sunwarrior SuperGreens
1 teaspoon matcha green tea powder
1 teaspoon vanilla
1 to 2 tablespoons maple syrup
1/3 cup coconut milk (sulfite-free)
2 drops coconut stevia
1/2 teaspoon camu camu powder

Cheesecake Crust:
3 scoops Sunwarrior Vanilla Protein
2 tablespoons maple syrup
1 teaspoon vanilla
1 cup soaked mulberries
2 dates
1/2 teaspoon sea salt
1 teaspoon acai powder
Optional bee pollen


  • Blend all ingredients for the filling in a blender until smooth and creamy.
  • Mix well in food processor until it looks like cookie dough consistency.
  • Line a baking dish with parchment paper or plastic wrap, or line muffin tins with muffin cups. (This will make it easier to get out once they set and freeze.
  • Place doughy cheesecake crust in bottom of pans and tin. Pack it down tight. When done, pour cheesecake filling on top. Place in freezer to set for 2 hours or more.
  • When ready to eat, it tastes best if you let it soften for about 30 minutes or so. But if you like it more frozen, you can eat it right away
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