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Acai Bowl Cheesecake

In this blog post, I’ll show you how to make a healthy acai bowl cheesecake :)

BASE INGREDIENTS

  • 1 cup almonds (or nut of choice)
  • 12 fresh medjool dates
  • 1/4 cup shredded coconut

FILLING INGREDIENTS

  • 1 1/2 cups cashews (soaked overnight in water)
  • 1/2 400mL tin of coconut cream
  • 1/4 cup coconut sugar
  • 1/4 cup acai powder
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla

TOPPING INGREDIENTS

  • 1/2 cup strawberries
  • 1/2 cup blueberries
  • 200mL tin coconut cream
  • 1/4 cup coconut sugar
  • 3 tbsp acai powder
  • Paleo Hero toasted muesli

METHOD

  1. Combine base ingredients in a food processor until it starts to stick together, but is still a little crumbly.
  2. Press base into bottom of a lined cake tin (I used a rectangular 22cm x 9cm tin).
  3. Combine all filling ingredients in a high speed blender and process until smooth and creamy.
  4. Pour filling over base.
  5. Combine topping ingredients (except muesli) in a blender and pour gently over the filling.
  6. Place in freezer overnight to set.
  7. Remove from freezer 2 hours prior to cutting.
  8. Top with Paleo Hero toasted muesli prior to serving.
  9. Store in fridge.

Makes about 12 large serves of acai bowl cheesecake.

If you liked this one, you may also like my healthy mars bar slice recipe.

I also have a FREE 7 Day Lean Legs Meal Plan, which you can download below. And it’s gluten, dairy and processed sugar free :)

Love Rachael xx

Picture of Rachael

Rachael is an Australian born certified personal trainer and nutritionist who holds a Bachelor degree in Science.

After struggling for years to find an exercise and diet program that is tailored to women striving for lean and toned body with no bulk she designed her Lean Legs Program. This program is tailored to each body type and focused on helping women get toned but feminine bodies, without getting bulky.

Her mission is to empower women and help them stay in shape in a healthy and balanced way.

3 comments on “Acai Bowl Cheesecake”

    Christine Wayman says:

    Hi – love the look of this recipe and am going to try this weekend. Just one question – when you say ‘coconut cream’ do you mean the 400ml cans of coconut milk?

      Rachael Attard says:

      Hi hun. I actually used coconut cream, but you can also use coconut milk. Coconut cream comes in a 400mL can just like coconut milk :) xx

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