🌱 Personal Protein Vegan Cheesecakes (No-Bake)
Makes: 4 mini cheesecakes
Protein: ~14g per cheesecake
Prep time: 15 minutes
Chill time: 2–3 hours
🧁 Ingredients
Crust:
- 1/2 cup oats (gluten-free if needed)
- 1/4 cup almonds or walnuts
- 1 tbsp maple syrup
- 1 tbsp coconut oil (or almond butter for oil-free)
- Pinch of salt
Cheesecake Filling:
- 1 cup raw cashews (soaked 4+ hours or boiled 10 mins)
- 1/2 cup unsweetened plant-based yogurt (coconut, almond, or soy)
- 1 scoop vanilla vegan protein powder (~20-25g protein)
- 3–4 tbsp maple syrup (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2–4 tbsp plant-based milk (to blend)
Optional toppings:
- Fresh berries
- Melted dark chocolate
- Nut butter drizzle
- Coconut flakes
🔧 Instructions
1. Make the crust:
- In a food processor, pulse oats and nuts until crumbly.
- Add maple syrup, coconut oil, and a pinch of salt.
- Blend until sticky but still textured.
- Press mixture into 4 silicone muffin molds or ramekins. Freeze while making filling.
2. Make the filling:
- Drain and rinse cashews.
- In a high-speed blender, combine cashews, yogurt, protein powder, maple syrup, lemon juice, vanilla, and 2 tbsp of milk.
- Blend until smooth and creamy, scraping down sides. Add more milk 1 tbsp at a time if needed.
3. Assemble:
- Pour filling evenly over crusts in molds.
- Smooth the tops with a spoon or spatula.
4. Chill:
- Freeze for at least 2–3 hours or until firm.
- Remove from molds and let sit at room temp for 10–15 mins before eating.
🔄 Variations
- Use chocolate protein powder for a rich twist.
- Add cacao powder to the crust for a brownie base.
- Mix in peanut butter to the filling for PB cheesecake flavor.
