Posted on by Macro Mike

Berry Swirl
White Chocolate Cheezecake

Created by: @noashealthyeats



  • 100g / Oat flour
  • 25g / Almond meal
  • 30g / Macro Mike Hawaiian Salted Vanilla Protein+ Powder
  • 45ml / Maple syrup (optional sugar free)
  • 1tbs / Coconut oil
  • 20-25ml / Almond mylk


  • 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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