Dessert — Recipe 59 of 60
Soy Isolate & Cashew Protein Cheesecake
A full-sized, no-bake protein cheesecake that is rich enough to serve at a dinner party but nutritious enough to eat for breakfast. The cashew and soy isolate filling is silky, dense and genuinely indulgent — no one will believe it contains no dairy, no refined sugar and enough protein per slice to rival a post-workout meal. The ultimate proof that healthy food can be spectacular.
Nutrients (per serving)
- Calories
- ~380kcal
- Protein
- ~24g
- Carbs
- ~32g
- Fat
- ~18g
Ingredients
What you need
- 01For the base:
- 02120g rolled oats, blended into fine flour
- 033 tbsp pumpkin seeds, toasted and roughly crushed
- 042 tbsp sunflower seeds, toasted and roughly crushed
- 053 tbsp coconut oil, melted
- 062 tbsp honey or maple syrup
- 071 tsp cinnamon
- 081 pinch of salt
- 09For the filling:
- 10160g split cashews, soaked in water for at least 6 hours or overnight
- 1160g soy isolate powder
- 122 tbsp black chia seeds
- 134 tbsp honey or maple syrup
- 143 tbsp coconut oil, melted
- 153 tbsp lemon juice
- 161 tsp vanilla extract
- 171 pinch of salt
- 186–8 tbsp plant-based milk to blend
- 19For the topping:
- 20Fresh mango, berries or passion fruit
- 21Extra chia seeds and pumpkin seeds for garnish
- 22Drizzle of honey
Instructions
How to make it
- 01
Soak cashews in water for at least 6 hours or overnight — the longer they soak the smoother and more luxurious the filling will be. Drain and rinse thoroughly before using.
- 02
Prepare the base by combining oat flour, crushed pumpkin seeds, crushed sunflower seeds, cinnamon and salt in a large bowl.
- 03
Add melted coconut oil and honey and mix thoroughly until the mixture resembles wet sand and clumps together when pressed firmly.
- 04
Press the base mixture firmly and evenly into the bottom of a 20cm springform tin lined with parchment paper. Use the back of a spoon to compress it as firmly as possible — a compact, even base is essential for clean slicing.
- 05
Refrigerate the base while preparing the filling.
- 06
Add soaked cashews, honey, melted coconut oil, lemon juice, vanilla extract and salt into a high-powered blender.
- 07
Blend for 2 minutes, scraping down the sides regularly, until completely smooth and creamy.
- 08
Add soy isolate powder and chia seeds and blend again for 1–2 minutes until fully incorporated. Add plant-based milk one tablespoon at a time to assist blending — use as little as possible to keep the filling thick and dense.
- 09
Blend for a final 2 minutes at high speed until the filling is completely silky with no graininess whatsoever. The quality of the blend at this stage determines the final texture of the cheesecake.
- 10
Remove base from fridge and pour filling over it, smoothing the surface with a wet spatula until perfectly level.
- 11
Tap the tin firmly on the counter several times to remove any air bubbles.
- 12
Cover tightly and refrigerate for at least 6 hours or overnight until completely set and firm enough to slice cleanly.
- 13
When ready to serve, run a warm knife around the inside edge of the tin before releasing the springform.
- 14
Top with fresh fruit, a sprinkle of chia seeds and pumpkin seeds and a drizzle of honey.
- 15
Slice with a warm knife wiped clean between each cut for the cleanest presentation.
- 16
Store covered in the fridge for up to 5 days.
The science
Why it's good for you
This cheesecake represents the pinnacle of what plant-based, protein-enriched dessert can be. Long-soaked cashews blended to complete smoothness create a filling that is texturally identical to traditional cream cheese filling — but nutritionally they could not be more different. Cashews provide heart-healthy monounsaturated fats, magnesium and iron without the cholesterol and saturated fat of dairy cream cheese. Soy isolate powder incorporated into the filling adds 60g of complete plant protein to the entire cheesecake — approximately 7.5g per slice — transforming what looks like dessert into a genuinely muscle-supporting food. Chia seeds distributed throughout the filling contribute omega-3 fatty acids and soluble fiber while helping the filling set to a firm, sliceable consistency. The oat flour base delivers beta-glucan fiber and complex carbohydrates as a nutritious alternative to traditional biscuit bases made from refined flour and butter. Pumpkin and sunflower seeds in the base add zinc, magnesium and vitamin E to every bite. Lemon juice not only brightens the flavor magnificently but also helps the filling set naturally. A dessert that is genuinely worth making, sharing and being proud of.