Vegan High Protein Mini Peanut Butter Cheesecakes (Edit recipe)

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!

20 minutes

Difficulty:

Easy

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.

by Riri's Recipes

View original recipe

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

Cook Mode

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.