August 11, 2026

Stacey Hatfield

Stacey is a Melbourne based Qualified Nutritionist & Accredited Health Coach. Her personal health journey started due to a never ending cycle of having digestive issues, skin problems, a lack of energy, low immunity, moodiness & unwanted excess weight. She began to remove toxins out of her life and embraced natural living. She is extremely passionate about reducing the toxic load on our bodies and realised that it doesn’t have to be SO complicated. Feeling great is what mother nature intended for us! Learn more: naturalspoonfuls.com.au/

Low-Cal & Hi-Protein Cheesecake

Pretty bloody good cheesecake without the stress? This recipe is an absolute GAME-CHANGER💅

This Artisan Protein Cheesecake is giving full café-dessert vibes, without the sugar overload 🥹

Honestly? It might just be our favourite clean indulgent yet.

Made with our Organic Vanilla Whey Protein, this cheesecake is rich, satisfying, and secretly doing your body a favour. It’s the kind of dessert you look forward to all day and feel good about enjoying.

No chalky protein taste, no weird texture, just bloody good cheesecake🍰

It tick all the boxes for healthy indulgent!

🌱 High in protein to keep you fuller for longer💪🏼

🌱 Lower in calories, so dessert fits into real life

🌱 Helps avoid those late-night snack attacks 👀

🌱 Smooth-mixing protein that works perfectly in baking

🌱 Ideal for meal prep, weekend treats, or after-dinner cravings

Think of it as a little nutrition upgrade! Same comfort, more benefits. Because let’s be real, when life’s busy, food needs to be easy and delicious.

RAW VANILLA BEAN PROTEIN CHEESECAKES

Servings: 10 Slices
Ingredients:

Base
1 cup Walnuts
1⁄2 cup Desiccated Unsweetened Coconut
6 Medjool Dates, pitted & roughly chopped
2 tbsp Water
1 tsp Cinnamon
Pinch of Salt

Filling
2 cups Macadamia Nuts
1⁄2 cup Pure Vanilla Bean Protein Powder
400ml Coconut Cream
1⁄4 cup Extra Virgin Coconut Oil
1⁄4 cup Maple Syrup

To serve:
Seasonal Fruit & Yoghurt/Cream

Method:
1. Blend all base ingredients until combined.
2. Press evenly into muffins tins (silicone moulds work well)
3. Freeze for 15 minutes.
4. Blend all filling ingredients into a smooth consistency.
5. Pour over base.
6. Freeze until firm (approximately 2 hours).
7. Remove at least 10 minutes prior to serving.
8. Serve with seasonal fruit and a dollop of cream.

Chris Johns

Owner, Australian Natural Protein Company

Owner 25+ Years, Australian Army Veteran-Owned Business

Chris Johns is the owner of Australian Natural Protein Company, a proudly Australian and veteran-owned business. He took over the business in 2020 from a team of exercise scientists who were also passionate foodies, believing that great nutrition should never come at the expense of great taste. Chris has served in the Australian Army for more than 25 years as a decorated officer in the Royal Australian Engineers, with service including United Nations peacekeeping operations, the Middle East and multiple other deployments and activities. His military career has shaped the values that underpin the business: discipline, resilience, honesty, and commitment to excellence. When he's not working, you'll usually find Chris spending time with his family, getting outdoors, or thinking about how to make healthy living simpler and more enjoyable. He believes the best nutrition is the kind you'll actually look forward to having every day, and that philosophy is reflected in everything Australian Natural Protein Company creates.