Posted on by Macro Mike

Berry Swirl
White Chocolate Cheezecake

Created by: @noashealthyeats

Indulge in this tasty vegan dessert to satisfy your fruity AND chocolate cravings. Using Macro Mike Hawaiian Salted Vanilla Protein Powder (or your favourite!), create berry swirl white chocolate cheezecake squares to enjoy any time.




  • 150g / Vegan cream cheese
  • 60g / Coconut yoghurt
  • 60ml / Canned coconut mylk
  • 30g / Natavia
  • 10g / Macro Mike Hawaiian Salted Vanilla Protein+ Powder
  • 1tsp / Vanilla extract (optional)
  • 50-100g / Vegan white chocolate, melted (depends on how much choccy you like!)


  • 1-2cups / Berries of choice
  • 1/4cup / Natvia or maple syrup
  • 1-2tbsp / Lemon juice (optional)
  • 1tbsp / Corn starch


Mix ingredients with a spatula and add a tablespoon of almond mylk at a time until desired dough consistency is reached.
Press the dough into lined muffin tins for cups, or a lined loaf tin for cake.
Melt the chocolate in a heat proof bowl with a teaspoon of coconut oil, then add rest of ingredients and beat with an electric beater.
It works best if you use the coconut mylk solids from the top of a refrigerated can.
Pour over the base and freeze while making the berry swirl.
In a saucepan, let the berries thaw if frozen.
Add Natvia and lemon juice.
Stir in corn starch, cooking until the sauce thickens.
Allow to cool and pour over cheezecake, using a toothpick to swirl.
Let set in the freezer, and enjoy!

goodies in this recipe!!

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