Peanut Butter Supertein Cheesecake

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Ingredients:Peanut Butter Supertein Cheesecake
1 1/2 cup cashews
1/2  cup almonds
1/2 cup pecans
3 scoops GAT Supertein (I used peanut butter but vanilla works great as well)
Lemon Juice from 1 lemon
1/4 cup raw honey
1/2 cup coconut oil
1 cup pitted medjool dates
Sea salt
1 tsp vanilla

Preparation:
Begin by soaking cashews, almonds and pecans (separately) for 1 hour (drain water before using)
Use a food processor or Vitamix

For the Cheesecake:

  • 1 1/2 cup soaked cashews
  • 3 scoops GAT Supertein
  • Lemon Juice
  • 1/4 cup raw honey
  • 1/2 cup coconut oil
  • 1/2 cup pitted Medjool dates
  • Dash of sea salt
  • 1 tsp vanilla

Blend all ingredients in the food processor or Vitamix until completely smooth, set aside in a bowl

For the Crust:

  • 1/2 cup soaked almonds
  • 1/2 cup soaked pecans
  • 1/2 cup pitted Medjool dates
  • Dash of sea salt

Blend all ingredients in a food processor or Vitamix until the nuts are find but not completely powder

Line a 10 inch pan with plastic wrap
Press “date crust” onto pan with plastic to form a flat ‘base”
Pour cheesecake mixture over top
Place it in the freezer for 1 hour
Take out and top with anything from chocolate to berries

Print: Peanut Butter Supertein Cheesecake