The ultimate dessert option where indulgence meets intelligence - introducing our Brainfood Cheesecake, brought to you by @_plantbaes_

These little cheesecakes are so delicious and nutritious. They are also super easy to make, no-bake and just require you to blend a few ingredients. They are vegan, gluten-free, & refined sugar-free. They taste deliciously sweet and zesty and have a nice and light texture, making them the perfect treat for this coming Mother’s Day! 

Packed with brain-healthy ingredients such as berries and nuts, we’ve levelled up their nutrition by using @drinkarepa The Brain Powder for Daily Function, not only it gives the cheesecakes their gorgeous colour, but it is designed to help support anxiety, stress, mental clarity and focus with its unique combination of Neuroberry Blackcurrant, pine bark, and L-theanine. And it tastes amazing!!

I highly recommend using cake pans with a removable bottom. It would be hard to remove otherwise.

For 2 small cheesecakes 

Crust: 

• ½ cup walnuts
• ½ cup almond
• ½ dates
• ¼ cup coconut flakes

Filling: 

• 1 cup cashews 
• 1.5 tbsp @drinkarepa The Brain Powder  
• 3 tbsp lemon juice
• 3/4 cup dairy-free yogurt 
• 3 tbsp monk fruit 
• 1 tsp vanilla extract
• ¾ cup raspberries 
• ½ cup soy milk 
• 1 tsp agar agar 

Toppings: 

• 1 punnet of fresh raspberries 
• Baby mint leaves
• Lemon zest 

Instructions: 

1. Soak the dates in boiling water for 30 minutes. Drain. 
2. Soak the cashews in boiling water for 2 hours. Drain. 
3. To a blender, add the walnuts and almonds. Process until a flour-like consistency is formed. 
4. Add the dates and coconut. Process until a sticky dough texture is formed. 
5. Divide between the cake mould, and press firmly with a spatula to create the crust. Place in the fridge. 
6. Rinse the blender. 
7. To a saucepan, add the soy milk and agar agar. Bring to a simmer while stirring until it thickens. 
8. Transfer to the blender with the cashews, @drinkarepa The Brain Powder, lemon juice, yogurt, monk fruit, vanilla extract, and raspberries. Blend on high speed until perfectly smooth. 
9. Divide between the two cake moulds, smooth the top with a spatula and set in the fridge for 2 hours. Remove from the mould. 
10. Top with fresh raspberries, mint and lemon zest, and enjoy!