High-Protein Vegan Cheesecake Recipe
A dairy-free, no-bake vegan cheesecake madecreamy with cashews and a secret ingredient (beans!) for extra fiber and protein.
Servings 10 slices
Calories 293kcal
Equipment
Ingredients
Crust
- 8 Medjool dates, pitted
- 1 cup old fashioned oats
- 1/2 cup pecans
- 1 pinch sea salt
- 1 tsp water, as needed
Filling
- 3/4 cup raw cashews, soaked and drained
- 1 15 oz can cannellini beans or great northern
- 2 cups blueberries
- 1 lemon, juiced & zest
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Optional
- Top with strawberries, cherries, blueberries, mint, or cocowhip.
Instructions
- Step 1: Soak overnight or boil the raw cashews for 5 minutes or until soft.
- Step 2: Pulse dates, oats, pecans, and salt in a food processor until it holds together when pressed. Add water 1 tsp at a time if needed.
- Step 3: Press the crust into the bottom and slightly up the sides of a springform pan.
- Step 4: Blend cashews, white beans, blueberries, vanilla, maple syrup, lemon zest, and lemon juice until smooth.
- Step 5: Pour filling over the crust and smooth the top.
- Step 6: Freeze until set (approximately 30 minutes). Slice and top with cocoa whip and fresh berries before serving, if desired.
Video
Notes
The Nutritional Information is an estimate based on the basic recipe. The accuracy of this recipe may differ depending on the ingredients you use.
Tips for Making Vegan Cheesecake
- Remember to soak the raw cashews overnight or boil for at least 5 minutes
- Use unsalted and raw cashews
- If necessary, add 1 tsp water at a time until the crust forms.
Storage
Store leftovers in the freezer in an airtight container. Let a slice sit at room temperature for 5–10 minutes before serving so it's soft enough to enjoy.Nutrition
Serving: 1slice | Calories: 293kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Fiber: 8g