No Bake Protein Cheesecake Recipe

🧂 Ingredients

• 1 Cup Hazelnuts
• 1 Cup Almonds
• 1 Cup Coconut Shreds
• 2 Tablespoons Coconut oil
• 1 Tablespoon Lemon juice
• 1 Tablespoon Cocoa
• 2 Tablespoons Sweetener
• 1 Cup Wild blueberries
• 2 Cups Curd cheese (Quark)
• 4 Tablespoons Sweetener
• 2 Packets Agar or Gelatin
• 1 Cup Heavy cream

Instructions

• 1 Prepare all of the ingredients for the crust and cheese topping. I have
  explained each ingredient used in some detail above in the post.
• 2 Place all the nuts, coconut oil, cocoa, lemon juice, and sweetener into the food
  processor. Pulse a few times and let it all combine into one mass. Place the
  crust mixture at the bottom of the spring pan. Using a flat bottom of the glass,
  jar, or scoop, push the mixture into the base of the pan. Keep pushing in until
  you feel it is all hard and difficult to move. Refrigerate.
• 3 I have used wild blueberries, which are frozen and need to be cooked to soften
  up and release the juice. On medium heat, let them cook and soften. Add
  sweetener and cook for about 4 to 5 minutes. Once you feel enough liquid has
  been released, take your hand immersion blender and blend thoroughly into a
  paste. When blended, add gelatine and whisk all together. Let it cool to room
  temperature.
• 4 Using a kitchen machine, add heavy cream and whisk until stiff. Set aside. Use a
  second bowl to place quark, farmers' cheese, or curd cheese. Whisk to cream it a
  bit, and then add the blueberry mixture. Whisk again for all of the batter to
  combine. As last goes, whipped heavy cream. Add it in and gently mix it
  together.
• 5 Take the crust base from the fridge and pour the whole cheesecake mixture in.
  Gently shake the pan and level up the top if needed. Refrigerate for at least 8
  hours, best overnight.

Nutrition Info