Protein Cheesecake – Vegan & High-Protein
A mini vegan cheesecake, gluten-free, refined sugar-free, fat-free, with over 70g of protein and ready in less than 20 minutes?
Sounds crazy, but you’ll see it’s quick and not complicated!
- Total Time: 10 minutes
- Yield: 1 20cm Cheesecake 1x
Ingredients
Units
Scale
For the crust
- 175g roasted buckwheat
- 120–130g dates
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Add a bit of water to the crust if needed
For the cream
- 250g unflavoured or vanilla yogurt
- 2 scoops vanilla protein powder
Toppings of your choice
Instructions
- Blend the ingredients for the base.
- Press the mixture into the bottom of a 20cm pie mold.
- For the cream, just mix the yogurt and the vanilla-flavored protein powder.
- Ideally, let the base sit in the fridge for 15-20 min
- Spread the cream over the base.
- Top it with fruits, chocolate, or other toppings
- Optional but recommended: let it rest in the fridge for one or two hours before serving
Notes
This is a quick and healthy fitness recipe, perfect if you’re looking for a last-minute healthy dessert idea.
- Prep Time: 10 minutes
- Category: Dessert / Snack
- Method: No-Bake
- Cuisine: High-Protein
- Diet: Vegan
