17/10/2026
Giving our newest LIMITED EDITION flavour the attention it deserves.
Maple Ube Cheesecake ft. Ube Vanilla Velvet.
The perfect high protein dessert as we head into autumn, but don’t forget - once Ube Vanilla Velvet has sold out, it’s gone! Try it whilst you still have the chance.
Save this recipe, and make it for yourself at home!
What you’ll need & how to make it:
Base
280g biscuits, ground into a fine crumb
115g dairy free butter, melted
30ml maple syrup
Cheesecake Filling
500g dairy free cream cheese
2 scoops Vegan Vanilla Ube Velvet Protein 360
270 ml dairy free double cream
30ml maple syrup
1 tsp lilac food colouring (optional)
Topping
150g peanut butter
60g maple syrup
2 tbsp coconut oil, melted
Cinnamon, for dusting
Crushed biscuits, for dusting
Lightly grease an 8 inch springform pan.
Crush the biscuits into a fine crumb (I used a food processor). Melt the butter and then pour this over the crumb mixture along with the maple syrup. Mix until combined.
Press this into the tin until smooth.
Pop into the fridge.
For the filling whip the double cream until its thick and starts to form stiff peaks (do not over whip!).
Add in the cream cheese, protein powder and maple syrup - whisk until smooth.
Spread evenly over the biscuit base and then leave to set in the fridge overnight.
Make the topping by combining the syrup and peanut butter. Slowly mix in the melted coconut oil until smooth and pourable.
Cover the cheesecake, allowing it to drip down the sides
Pop back into the fridge to set then enjoy!
