Raw Vegan Berry Protein Cheesecake 

vegan protein cheesecake

Want a mind blowing dessert while also ramping up your protein?  Try this devistatingly delicious protein cheesecake recipe!  Super creamy and rich with warm notes of vanilla and tangy sweet berries.  You might just eat the whole thing in one sitting…


vegan protein cheesecake
Raw Vegan Berry Protein Cheesecake
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This recipe is every bodybuilders dream come true. Protein + cheesecake never tasted so good!
Servings Prep Time
8 Slices 20 minutes
Servings Prep Time
8 Slices 20 minutes
vegan protein cheesecake
Raw Vegan Berry Protein Cheesecake
Print Recipe
This recipe is every bodybuilders dream come true. Protein + cheesecake never tasted so good!
Servings Prep Time
8 Slices 20 minutes
Servings Prep Time
8 Slices 20 minutes
Ingredients
Fruit Batter
Servings: Slices
Instructions
  1. ***Before you get started you will need a high speed blender like a Vitamix or Blendtec. If you do not have one you will need to soak the cashews in the "Plain Batter" sections nut milk (1C) for at least 4 hours to ensure that your ingredients will blend together smoothly.
  2. Lightly spray or rub a 8-9" spring sided round pan with coconut oil. Pour 3/4 of your favorite granola into a mixing bowl. Add 2-4 Tbsp of liquid sweetener or date paste until the granola becomes sticky yet crumbles.
  3. place granola into the round pan and spread evenly. set aside.
  4. Melt the coconut oil and add it to your blender along with the cashews, vinegar, liquid sweetener, and nut milk. Blend on high until perfectly smooth. Add the rest of the Plain Batter ingredients and continue to blend until smooth and even.
  5. Next, pour most of the batter over the granola in your round pan being careful to leave about 1/2 C batter in the blender.
  6. Add all the ingredients in the Fruit Batter section to the blender with the left over Plain Batter. Blend until high until even and smooth.
  7. Pour Fruit Batter over the plain batter in the round pan. I like to run a fork or knife though the batter to give a swirl effect to the cheesecake.
  8. Place in freezer covered for 10 hours or over night. Run warm water around the edges of the round pan for about 10 seconds and then remove the spring sides.
  9. Leave the cheesecake freestanding on the bottom of the spring sided pan and place in the fridge for about 2-3 hours to slowly defrost.
  10. Remove from fridge and cut into 8 slices (should be a bit icy when you cut it, but this keeps the cheesecake from sticking to your knife!)
  11. Place sliced cheesecake back in the fridge until it is completely thawed out. Trust me its worth the patience vs trying to eat it frozen!!!
  12. Helpful tip: the longer you leave it in the fridge uncovered the better and better it gets as it starts to evaporate more and more moisture out of the cheesecake. This improves the texture and amplifies the flavor! :]
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