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Cheese cakes

chocolate truffles

Recipe highlights

Total cooking time:

2 hrs 15 mins


Low Protein Diet - Exchange value 5* (1/2 exchange per serving)



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200g vegan cream cheese*
300ml vegan double cream
2 tsp vanilla
50g icing sugar

For the base:
200g Loprofin Cereal
50g butter


  1. For the base, crush the Loprofin cereal in a bag with a rolling pin.
  2. Melt the butter in a pan and add the crushed cereal, mixing to combine.
  3. Add the base to the bottom of individual glasses or an 8inch loose bottom tin.
  4. Allow to set in the fridge.
  5. In a bowl, whisk together the vegan double cream, vanilla, vegan cream cheese and icing sugar until it holds its shape. Be careful not to over whisk.
  6. Place on top of the set base, cover with cling film and chill for 2 hours.

Chef tips:

  • You can decorate with fresh fruit or low protein chocolate and sweets.
  • To change the flavour of the cheesecake add lemon/orange zest or add fruit puree into the mix.
  • You can also mix in fresh berries to the mixture once whipped, raspberries, strawberries, blackberries work well in this cheesecake.
  • You can add 25g of low protein chocolate spread to the mixture to make a chocolate cheesecake.

This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.

The Loprofin range are Foods for Special Medical Purposes for the dietary management of inherited metabolic disorders and other conditions requiring a low protein diet, and must be used under medical supervision.

* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and product labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens, please contact your healthcare professional.

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