Vegan High Protein Mini Peanut Butter Cheesecakes (Edit recipe)

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These vegan high protein mini peanut butter cheesecakes are a mouthful to say, but are so delicious! They are made with only seven simple ingredients, and double as a perfect snack, or sweet dessert to enjoy after dinner. These vegan cheesecakes are also amazing because they are no bake!

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

Serves: 12

Ingredients

1 cup Organic Walnuts
12 whole Medjool Dates, whole pitted, (soaked and drained)
300 grams Tofu, Soft, (1 whole block Sunrise Soya Foods Soft Tofu)
.5 cup Plain Vegan Cream Cheese
1 tsp Vanilla Extract
6 Tbsp Vanilla Protein Powder, vegan, (about 1 36g scoop)
vegan greek yogurt ((or regular vegan yogurt))vegan greek yogurt ((or regular vegan yogurt))
1 bunch Peanut Butter, (drizzled over cheesecakes)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Crust:
In a bowl, soak whole pitted medjool dates in hot or boiled water for 10 minutes. Drain and set aside.
In a food processor, combine walnuts and dates together and pulse until a sticky dough forms.
Scoop one tablespoon of your crust and flatten it with the back of a spoon or your fingers in a silicone muffin tray. Ensure there is enough of the crust that covers the bottom. Place in the freezer to set for 15-20 minutes.
For the Cheesecake filling:
In a food processor, combine soft tofu, vegan cream cheese, vanilla extract, vanilla protein powder, and vegan greek yogurt together until smooth.
Remove your muffin tray from the freezer, then scoop about 2-3 tablespoons of the fillingonto each crust, and use the back of a spoon to evenly distribute the cheesecake filling.
Repeat for all mini cheesecakes and place in the freezer to harden, about 1 hour.
Once cheesecakes have solidified, remove from the freezer and top with drizzled peanut butter, vegan whipped cream, or any other toppings.

Notes

How to store: place mini cheesecakes in an airtight container and store in the freezer for up to one month Keyword healthy dessert recipes, healthy snack recipes, no-bake recipes Disclosure: This recipe is sponsored by Sunrise Soya Foods. As always, all opinions are my own.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	165
Fat:	13 g
Carbohydrates:	5 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	98 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.