Mini Protein Cheesecakes

1. Prepare Cashews

Drain and rinse the soaked cashews. This will help remove any excess salt and soften them for blending.

2. Blend Ingredients

Place the cashews, coconut cream, berry protein powder, maple syrup, lemon juice, vanilla extract, and a pinch of salt into a high-speed blender or food processor.
Blend on high until the mixture becomes smooth and creamy. You may need to scrape down the sides a few times to ensure even blending.

3. Adjust Consistency

If the mixture seems too thick, add a little more coconut cream or water, one tablespoon at a time, until you reach a thick but pourable consistency.

4. Prepare Molds

Line a muffin tin with silicone liners or lightly grease it with coconut oil. This will help the cheesecakes release easily once set.

5. Fill and Smooth

Pour the cheesecake mixture evenly into each muffin cup, filling them almost to the top. Smooth the tops with a spatula for a neat finish.

6. Set in Freezer

Place the muffin tin in the freezer for at least 2 hours, or until the cheesecakes are firm to the touch.

7. Serve

Once set, remove the mini cheesecakes from the freezer.Allow them to sit at room temperature for about 10 minutes before serving. This will soften them slightly, making them easier to eat.

8. Store

Any leftovers can be stored in an airtight container in the freezer for up to two weeks.

Ever Fit Edge protein powder is a fantastic choice for these mini cheesecakes, providing a delicious berry flavor and a nutritional boost. It's plant-based and 100% vegan, making it ideal for those following a plant-focused diet. Not only does it enhance the flavor, but it also provides essential amino acids to support muscle recovery and growth. Enjoy your healthy, protein-packed treat!