Protein Mango Cheesecake Slice
This recipe is bought to you by Happy Way
Serves 8-10
Ingredients
Base
150g pitted dates
100g almonds
50g oats
Pinch of salt
Filling
150g cashews, soaked in boiling water for 10 minutes
500g light cream cheese
Juice and zest of 1 lemon
2 heaped tbsp vanilla protein powder
Topping
2 ripe mangoes, pureed
Method
Blend the dates, almonds, oats and a pinch of salt in a food processor until a sticky mixture forms. Press the mixture into the base of a lined loaf tin to create a smooth, even layer.
Drain the soaked cashews and blend them with the cream cheese, lemon juice, zest and vanilla protein powder until smooth and creamy. Spread the filling evenly over the base layer.
For the topping, puree the mangoes until smooth and pour over the cheesecake filling. Transfer to the freezer and allow to set for 6 hours or overnight. Once set, slice and serve.
