No-Bake Lemon & Vanilla Cheesecake | Guilt-Free & Protein Packed

Gut smarter

Savour the taste of summer with this zesty and fresh No-Bake Lemon & Vanilla Cheesecake! Gluten-free and packed with protein, it’s light, creamy, and bursting with vibrant citrus flavour. Perfect for warm days, this cheesecake is a guilt-free dessert that’s as nourishing as it is delicious—ideal for any summer gathering or a refreshing treat to enjoy anytime!

Serves 12  | Gluten-free

Ingredients (for the base):

• 1 + 3/4 cups almond flour
• ¼ cup Supergut French Vanilla Protein 
• 2 tbsp maple syrup 
• 3 tbsp melted coconut oil 

Ingredients (for the cheesecake):

• 750g organic cream cheese ( 3 packets /sticks worth)
• ¾ cup organic thickened (or heavy whipping) cream 
• Juice from one lemon (around a ¼ cup) 
• Zest from two lemons 
• 1 + ¼ cup organic powdered icing sugar 
• ¼ cup Supergut French Vanilla Protein 
• 1 teaspoon vanilla extract

Method:

1. Line a cake tin with baking paper (or grease) and set aside. 
2. In a small owl, combine all of the base ingredients until a crumbly but formed consistency. Pat this evenly and firmly into the bottom of the cake tin and set aside in the fridge while completing the filling. 
3. In a large bowl, add in the cream cheese and using an electric whisk, beat the cream cheese until smooth. 
4. Add in the lemon juice and zest, sugar, protein and vanilla. Whisk again until smooth and creamy. Set aside. 
5. In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
6. Pour filling into crust, cover and refrigerate until set, at least 6 hours or overnight is even better! Serve with a dusting of powdered sugar, fresh lemon and blueberries. Enjoy!