Cranberry and almond protein cheesecake

Cranberry and almond protein cheesecake photo

By Lorraine Chung

Serves: Roughly 8 slices

Prep time: 20 minutes

(Plus 2 hours freezer and 10-20 minutes thawing) 


Base ingredients

  • 1 cup cashew nuts,ground
  • 1-2 tsp coconut oil

Cheesecake filling ingredients

  • 200g (just under 1 cup) cottage cheese, creamed
  • 1 scoop of IsoWhey Madagascan Vanilla Protein Powder
  • 1 tsp honey/agave nectar
  • 1 tsp vanilla extract


  • Ripe banana, sliced
  • Sprinkle of walnuts
  • Sprinkle of dried cranberries
  • Sprinkle of slivered almonds

Chocolate drizzle

1 tbs cacao powder
1 tbs coconut oil, melted
1 tbs honey



1. Mix together the base ingredients and press down into a 10cm spring form cake tin and place in freezer

2. Mix together cheesecake filling ingredients and pour on top of base

3. Add toppings

4. Mix together chocolate drizzle ingredients and drizzle over cheesecake

5. Freeze for a couple of hours
Note: Remember to leave the cheesecake to thaw into a creamier texture at room temperature before biting into it. ENJOY!


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