Plant-Based New York Cheesecake | A Fruity Boost Of Omega-3

This has to be the tastiest way to top up on your omega-3.

Our Plant-Based New York Cheesecake doesn’t just hit those sweet-tooth cravings, it packs in a helpful boost of DHA, which is an essential omega-3 fatty acid that you need to have in your diet. This is because it’ involved in many important functions in the body — including heart health, brain function and maintaining normal vision.1

As its most commonly found in oily fish, our Vegan Liquid Omega not only makes life a whole lot easier for those following a plant-based lifestyle, but as it comes in a deliciously fruity tangerine flavour it makes things a lot easier to swallow, too.

A super-simple like this is sure to become a favourite amongst friends and family — they may not even realise it’s vegan!

Serves 6




1) First, place your cashews in a bowl and cover with water. Leave them to soak for 2-3 hours to soften.

2) Then, in a food processor, add the macadamia nuts, chopped dates and desiccated coconut. Blend until all the ingredients are combined and then spoon into a lined round baking tin. Use the back of the spoon to push down the mixture into a solid base.

3) Next, place the soaked cashews into your food processor along with the cream cheese, syrup and lemon juice. Blend until you have a completely smooth mixture.

4) Pour or spoon this mixture on top of the nut base already in then baking tin. Again, use the back of a spoon to create a smooth, even layer.

5) Leave to chill in the fridge for at least 5 hours.

6) To serve, sprinkle with fresh fruit — we went for a tropical mix of blueberries, chopped strawberries and kiwi, and passionfruit — and then drizzle with a generous amount of Vegan Liquid Omega.

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Nutritional Facts

Amount per serving

Calories 406
Total Fat 31g
Total Carbohydrates 25g
Protein 8g

Lauren Dawes

Lauren Dawes

Writer and expert

Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.

On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.

Find out more about Lauren’s experience here.

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