No Bake Blueberry Protein Cheesecake

Indulge in a guilt-free delight with this delicious low-carb, high-protein Blueberry Cheesecake. The buttery almond flour base combined with the smooth and creamy blueberry filling will leave your tastebuds singing. With the perfect balance of sweetness, this dessert is not only satisfyingly decadent but also low in sugar. Follow along to create a tasty treat that is sure to impress your friends and family!

Ingredients

Base
200g almond flour
75g coconut oil (melted)
1/3 cup Truvia For Baking Caster Sugar Replacement

Filling
2 x 250g Lite Philadelphia Cream Cheese blocks
100g Truvia For Baking Caster
4 scoops Tasteless Whe y by Feel Good Protein
3 to 4 tablespoons Gelatine
100 ml boiling water
1 teaspoon vanilla extract
3 cups frozen blueberries
1 cup sour cream

Method

Base

1. In a large bowl, combine the almond flour, Truvia sugar replacement and coconut oil.

2. Mix these ingredients until they are fully combined. Note: This mixture will be crumbly, but it will stick together when pressed.

3. Spray and then line the base of a springform cake pan with non–stick baking paper.

4. Add the mixture to the springform cake pan and pat it into place with the back of a spoon.

5. Pop this base into the freezer while you do the filling!

Filling

1. Combine 3 – 4 tablespoons of gelatine in 100 ml of boiling water and stir until the gelatine is completely dissolved.

2. Using a food processor or blender, add all the ingredients for the filling. Starting with the blueberries, then the gelatine mixture, Truvia for baking caster sugar replacement, Tasteless Whey by Feel Good Protein, vanilla extract, lite cream cheese and sour cream. Blend until everything is combined.

3. Once the mixture is blended to your liking, remove the base from the freezer and pour in the blueberry filling.

4. Allow to set for at least 6 hours at room temperature.

5. Optional: Decorate your No Bake Blueberry Protein Cheesecake with some raspberries and blueberries on top. Enjoy!