Vegan High Protein Mini Peanut Butter Cheesecakes 

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. Some of the ingredients in here that pack in the protein are protein powder, vegan greek yogurt, and tofu! These vegan cheesecakes are also amazing because they are no bake! Who doesn’t love a delicious dessert you can store in your freezer?

I partnered with Sunrise Soya Foods for their To-Fit Series to show you how to make a 20 minute, easy and healthy high-protein tofu recipe.

Ingredients you will need to make these vegan mini peanut butter cheesecakes

• Walnuts. This will be mixed with your dates to make the cheesecake crust.
• Medjool Dates. Ensure to use pitted dates, and soften them by placing them in a bowl with boiled water and letting them soak for 5-10 minutes. Drain the water and your dates will blend perfectly with your walnuts!
• Sunrise Soya Foods Soft Tofu.
• Vegan Cream Cheese.
• Vanilla Extract. For an added vanilla flavour.
• Vegan Vanilla Protein Powder. You can use any brand of protein powder you like, I prefer using vanilla since it’s not too strong and mixes well with all the other ingredients. I use one scoop, with is about 5-6 tbsp.
• Vegan Greek Yogurt. You can use regular vegan yogurt, does not need to be greek yogurt! You can use natural or vanilla flavoured.
• Peanut Butter. To drizzle on top of your cheesecakes.
• Vegan Whipped Cream. Optionally, to top your mini cheesecakes!

Tips on making the best mini peanut butter cheesecakes

• Ensure your add a thick enough base of your walnut date crust to the silicone molds. This will make it easier to remove the mini cheesecakes once they’re frozen, so make sure to scoop about 1 full tablespoon of the crust into your silicone tray.
• Use a food processor or blender to make sure the cheesecake filling is smooth. You want to blend the cheesecake filling so that it’s smooth and silky before topping your crust with it! Use a spoon or spatula to scrape down the sides of your food processor/blender after pulsing to ensure no chunks remain.
• Make sure your cheesecakes set in the freezer for at least one hour. Because there is no baking required to this recipe, the mini cheesecakes need time to set. I found that one hour was the perfect amount of time to keep in the freezer. You can also do 1-4 hours, and then transfer them to a container to keep them stored in the freezer.

How to store these mini vegan cheesecakes

Place these vegan cheesecakes in an airtight container and store in the freezer for up to one month.

Craving more?

• If you’re in the mood for more no-bake recipes, you’ll love my Chocolate Banana Bark. It’s so simple to make, high in protein and makes such an easy freezer snack to keep on hand.
• My No Bake Salted Caramel Oat Cups are also such a simple, no bake and high protein snack or dessert you can enjoy any night of the week! The mix of oats, chocolate, and peanut butter is such a delicious combo, what could be better?
• Staying on the high-protein and no bake snack/dessert theme, you will be obsessed with my Easy Vegan Protein Bars!

Vegan High Protein Mini Peanut Butter Cheesecakes

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!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Total Time 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 servings

Ingredients

  

For the crust

• 1 cup walnuts
• 12 whole pitted medjool dates, soaked and drained

For the cheesecake filling

• 1 block Sunrise Soya Foods Soft Tofu (300 g)
• 1/2 cup vegan cream cheese
• 1 tsp vanilla extract
• 6 tbsp vegan vanilla protein powder, about 1 36g scoop
• 2 tbsp vegan greek yogurt (or regular vegan yogurt)

Toppings

• Peanut butter, drizzled over cheesecakes
• Any other additional toppings of choice, berries, vegan whipped cream, etc.

Instructions

 

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 post is sponsored by Sunrise Soya Foods. As always, all opinions are my own.**