Dessert — Recipe 40 of 60
Cashew & Soy Isolate Cheesecake Jars
A no-bake, high-protein cheesecake served in individual jars that is so creamy and rich it is genuinely hard to believe it contains no dairy, no refined sugar and no baking whatsoever. The oat and seed base gives a satisfying crunch, the cashew and soy isolate filling is silky and protein-dense, and the fresh fruit topping adds natural sweetness and color. A dessert that doubles as a serious post-workout meal.
Nutrients (per serving)
- Calories
- ~420kcal
- Protein
- ~28g
- Carbs
- ~38g
- Fat
- ~18g
Ingredients
What you need
- 01For the base:
- 0260g rolled oats
- 032 tbsp pumpkin seeds, toasted
- 042 tbsp coconut oil, melted
- 051 tbsp honey or maple syrup
- 061 pinch of cinnamon
- 071 pinch of salt
- 08For the filling:
- 0980g split cashews, soaked in water for at least 4 hours or overnight
- 1030g soy isolate powder
- 111 tbsp black chia seeds
- 123 tbsp honey or maple syrup
- 132 tbsp coconut oil, melted
- 142 tbsp lemon juice
- 151 tsp vanilla extract
- 164–5 tbsp plant-based milk to blend
- 171 pinch of salt
- 18For the topping:
- 19Fresh mango, banana, berries or papaya, sliced or diced
- 20Extra chia seeds for garnish
Instructions
How to make it
- 01
Soak cashews in water for at least 4 hours or overnight for the smoothest possible filling. Drain and rinse thoroughly before using.
- 02
Prepare the base by combining rolled oats, toasted pumpkin seeds, melted coconut oil, honey, cinnamon and salt in a bowl. Mix until everything is evenly coated and the mixture clumps together when pressed.
- 03
Divide the base mixture evenly between 4 jars and press firmly into the bottom of each jar using the back of a spoon. Refrigerate while preparing the filling.
- 04
Add soaked cashews, honey, melted coconut oil, lemon juice, vanilla extract and salt into a high-powered blender.
- 05
Blend for 2 minutes, scraping down the sides regularly, until completely smooth.
- 06
Add soy isolate powder and chia seeds and blend again for 1 minute until fully incorporated and silky smooth. Add plant-based milk one tablespoon at a time to help blending — use as little as possible to keep the filling thick and dense.
- 07
Taste the filling and adjust sweetness or lemon juice to your preference.
- 08
Remove jars from fridge and pour the cashew filling evenly over each oat base, filling each jar about three quarters full.
- 09
Tap each jar gently on the counter a few times to remove any air bubbles and level the surface.
- 10
Cover jars and refrigerate for at least 4 hours or overnight until the filling is completely set and firm.
- 11
When ready to serve, top each jar with fresh fruit, a sprinkle of chia seeds and an extra drizzle of honey if desired.
- 12
Store covered in the fridge for up to 4 days.
The science
Why it's good for you
Long-soaked cashews blended until completely smooth create a filling that is indistinguishable in texture from traditional cream cheese — but nutritionally they could not be more different. Cashews provide heart-healthy monounsaturated fats, magnesium for muscle and nerve function, and iron for energy metabolism, all without the cholesterol and saturated fat of dairy cream cheese. Soy isolate powder folded into the filling adds 30g of complete plant protein per batch — transforming what looks like a dessert into a genuinely muscle-supporting meal. The oat and pumpkin seed base delivers beta-glucan fiber and zinc as a nutritious alternative to traditional biscuit bases made from refined flour and butter. Chia seeds throughout the recipe contribute omega-3 fatty acids and soluble fiber that support gut health and reduce inflammation. Lemon juice not only brightens the flavor but also helps the filling set naturally by interacting with the cashew fats. A dessert that your body genuinely benefits from eating.