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Healthy Lemon Protein Cheesecake

Base Ingredients

  • 140g (1.5 cups) Cashew Coconut Goji Berry Quinoa Crunch
  • 1/4 cup (60g) coconut oil melted
  • 2 tbsp (40g) honey

Filling Ingredients

  • 110g (1/2 cup) honey
  • 2 tubs (500g) Quark
  • 30g (3 tbsp) Simply Whey Protein
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1.5 tsp agar powder
  • 2 tbsp (30ml) cold water
  • 20g (2 tbsp) Quinoa Crunch for sprinkling on top!

A light lemony zingy fresh cheesecake with a crunchy crispy no bake base. Healthy cheesecake perfection.

Lemon Quinoa Crunch Cheesecake (1)                              Lemon Quinoa Crunch Cheesecake (2)                              Lemon Quinoa Crunch Cheesecake (6)


  1. Mix together honey and melted coconut oil. Combine with quinoa crunch.
  2. Place mixture into a 7 - 8 inch round tin or a large loaf tin that has been lined with baking paper and lightly greased with coconut oil.
  3. Press down using a spoon and place into the freezer for 10 minutes whilst you make the filling.
  4. Place agar in a bowl with water. Leave to sit for 5 minutes. Place into the microwave for 30 seconds.
  5. Combine all filling ingredients, add in dissolved agar mixture and whisk for 1 minute or use an electric whisk and beat for 20 -30 seconds.
  6. Pour mixture on top of set base. Sprinkle with Quinoa Crunch and place into the fridge to set overnight.
  7. Remove from the tin, slice and store in the fridge for up 5 days in a seal tight container.

Lemon Quinoa Crunch Cheesecake (4)