Take a slice of my Vegan Protein Berry Cheesecake. It's super creamy, fully plant-based with a light touch of sour berries. Rich in flavor and high in protein, it's the perfect treat for any dessert lovers & fitness enthusiasts.
I am and always have been a big fan of cheesecakes. It was actually my very first cake that I have ever baked, I must have been about 13 years old and we baked it in a cooking class at school. It was so fun. This Vegan Protein Berry Cheesecake is slightly adjusted, more nourishing and a little higher in protein than the one I made as a teenager... :)
Cake that supports my fitness journey? HELL YES!
It's extra creamy, yet very flavourful and it truly melts on your tongue.+ It's very nourishing, high in protein and nourishing at the same time.The cacao base together with the berry layer creates a perfectly balanced flavours in each slice. It took me multiple failured baking attempts before I perfected the texture to this level. I love preparing this protein cheesecake for the week ahead, because it's just so perfect to have such a treat waiting for you in the fridge, for when the sweet tooth kicks in. Feel free to watch the protein cheesecake recipe procedure here.
Vegan Protein Berry Cheesecake
The ingredients:
The ingredients are for a single serve or only two portions. I used mold with a diameter approimately 15cm.
For the base:
35g blended oats
2 tbsp coconut sugar
1 tbsp cocoa powder
35g plant milk
For creamy part:
120g Greek style soy yogurt
20g vanilla vegan pudding powder
20g vanilla vegan protein
40ml plant milk
2 tbsp agave syrup
For berry layer:
100g frozen fruit
1 tbsp chia seeds
1 tbsp coconut sugar
50ml water
The procedure:
Step 1. Preheat the oven to 180 degrees Celsius.
Step 2. Prepare a big mixing bowl and combine measured: Oat flour, cacao powder, coconut sugar and plant milk. Mix very well into a thick dough, press to the bottom of a baking form lined with baking paper.
Step 3. Bake for 10 minutes. Take out and allow it to cool down on a kithen desk.
Step 4. Meanwhile, prepare the creamy cheesecake part by firstly combining measured plant milk with protein powder. Mix into a creamy consistency with no lumps.
Step 5. Whisk in yogurt, pudding powder and agave syrup. Mix into a smooth cream.
Step 6. Pour over baked, cooled cheesecake base and bake for another 15 minutes.
Step 7. Now, prepare the fruit layer by heating up frozen fruit combined with water, chia seeds and sugar in a small pot and medium heat. Stir until bubbles occur and then remove from the heat. Pour over the baked, cooled cheesecake and let it rest for approximately 2 hours before serving.
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