We love a no-bake dessert! And this Vanilla Cinnamon Cheesecake ticks all the boxes.

To make your base, combine almonds, buckinis, desiccated coconut, medjool dates, coconut oil and a splash of water in the blender and blend until smooth.

Press into the base of a greased and lined spring form cake tin and set aside while you get onto making the filling. In your blender, add the soaked cashews, coconut cream, honey or maple syrup, water, tahini, vanilla, cinnamon, salt and our Raw Protein Slim & Tone Vanilla Cinnamon.

One of our best sellers, Raw Protein Slim & Tone is a low-carb blend made from sprout-ed and fermented pea protein that’s non-bloating and gentle on your digestive system. It contains thermogenic herbs to support a healthy metabolism plus 74 trace minerals, essential amino acids, greens, Iron, Phosphorous, and Zinc. With 22g protein per serve to support muscle recovery, it delivers a slow release of energy and will help you feel full for longer.

Once your filling is nice and smooth and creamy, pour it over your base and freeze for about 4-5 hours or overnight until set. When you’re ready to devour it, drizzle over some melted chocolate and dig in. We guarantee it’ll be a crowd favourite. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!