Mandel-Protein Cheesecake (vegan, no-bake)

Almond Protein Cheesecake (vegan, no-bake)

These creamy cashew and almond cups combine natural sweetness, fresh lemon notes, and velvety lightness. The nutty base and melt-in-the-mouth cream create a harmonious dessert that nourishes, refreshes, and yet remains pleasantly light. Ideal as a fine sweet treat for special moments or as a mindful feel-good dessert in everyday life.

Effect on the three constitutions (Lung, Tripa, Beken)

  • Lung (Wind) – soothing & stabilizing
    The creamy texture, nuts, and natural sweetness nourish and ground, which harmonizes Lung.

  • Tripa (Fire) – cooling & balancing
    Coconut yogurt, cashews, and lemon have a mildly cooling effect and help reduce excess heat.

  • Beken (Water/Earth) – slightly stimulating and balancing
    The freshness of the lemon and the lightness of the yogurt prevent heaviness and support digestion.

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Ingredients

  • 120g ground almonds
  • 60g date paste (soak dates and blend into a paste or use ready-made date paste)
  • 200g cashews (soaked)
  • 120g coconut yogurt
  • 40g almond protein porridge
  • 2 tbsp lemon juice
  • 3 tbsp maple syrup

Topping: Orange zest or berries

 

 How to make it:

  1. Knead the ground almonds and date paste together into a dough and press into glasses.
  2. Blend the soaked cashews with coconut yogurt, almond protein porridge, lemon juice, and maple syrup.
  3. Pour the cream into the glasses on top of the nut base.
  4. Refrigerate for 4 hours and serve with orange zest or berries.

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