No Bake Raspberry Cheesecake

For the base:

• 150g cashew nuts or macadamias
• 150g Medjool dates - pitted and soaked in water
• 1 tablespoon honey or pure maple syrup

For the filling:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 250g fresh strawberries
• 100g raspberries
• 150g cashew nuts - soaked
• 1 can coconut cream - the thick component
• 1/4 cup pure maple syrup

To make the base:

1. Step 1: In a food processor, blend cashew nuts or macadamias, dates, almond meal and honey or maple syrup until a sticky dough forms.
2. Step 2: Press into the base of a pie or cake tin and freeze for a minimum of 10 minutes.

To make the filling:

1. Step 1: Meanwhile, in a food processor, combine filling ingredients and blend until creamy.
2. Step 2: Pour over the crust and sprinkle with your choice of toppings. We used fresh raspberries and shredded coconut.
3. Step 3: Freeze for a minimum of one hour.
4. Step 4: Remove from the freezer 30 minutes before cutting and serving.
5. Step 5: Best stored in the freezer for up to one week.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!