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!
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