Vegan High Protein Cheesecake (No Cashews)
  1. Blend everything until super smooth.

  2. Pour into a lined cheesecake tin.

  3. Bake at 140°C for 55-60 minutes — edges set, centre with a slight wobble.

  4. Cool completely, then refrigerate until set.

  5. CHOCOLATE VERSION:

  6. add 45g raw cacao, 30g dates, 1tsp instant coffee or coffee powder, omit the zest, and only use half the lemon.

  7. For a cacao crust: 100g dates, 80g oats, 30g cacao, blended and pressed into the tin before the filling.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 1h

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