Vanilla-Berry Cheesecake
These no-bake strawberry-vanilla cheesecake pots are a deliciously creamy, plant-based treat designed with your gut in mind. Made with a cashew and coconut yogurt base, sweetened naturally with maple syrup and infused with lemon zest and Biomel Vanilla Powder, these pots are layered with a tangy strawberry compote and a crunchy oat ginger biscuit base. Perfect for a nourishing afternoon pick-me-up or a lighter dessert, they’re bursting with flavour and billions of live cultures to support your gut health.
Nutrition Information (per serve)
453
Calories
27.0g
Fat
13.0g
Saturates
24.0g
Sugars
0.3g
Salt
7.4g
Protein
42.0g
Carbs
6.9g
Fibre
*Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ingredients
Vanilla cheesecake
- 2 servings Biomel Complete Gut powder in Pure Vanilla
- 1 cup cashews
- 1/2 cup coconut yogurt
- 1 tbsp maple syrup
- 1 tbsp lemon zest
- 1 1/2 tbsp lemon juice
Strawberry compote and ginger base
- 200g strawberries
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp corn flour slurry
- 80 oat ginger biscuits
- 1 tbsp coconut oil
- 1-2 tbsp maple syrup (optional)
Method
Vanilla cheesecake
- Soak cashews in boiling water for 15 minutes, once soaked blend with remaining cheesecake ingredients until smooth.
Strawberry compote and ginger base
- For the compote, add chopped strawberries to a pan with lemon juice, water and maple syrup and cook for a few minutes until tender.
- Then add cornflour slurry and cook until the mixture has thickened, set aside to cool down.
- For the base, crush some biscuits and mix in melted coconut oil.
- Assemble the layers and chill in the fridge for at least 1 hour. Enjoy!
Gut Health Tips
Incorporating live culture–enriched foods like Biomel Vanilla Complete Gut Powder into your snacks and desserts is a great way to support your gut microbiome daily. Pairing it with fibre-rich ingredients like fruit and oats helps fuel the growth of beneficial bacteria in your gut.
