VEGAN Protein Cheesecake

by Marissa Spade
VEGAN Protein Cheesecake

Here's what you'll need:


  • 1 1/2 cups of gluten-free rolled oats
  • 1 1/2 cups of ground almonds
  • 1/3 cup of coconut oil
  • 1 teaspoon vanilla extract
  • 4 tablespoons agave nectar (or maple syrup)



  • 1 can of full-fat coconut milk
  • 1 12.4 ounce block silken tofu
  • 2 scoops AboutTime Vegan Vanilla Protein
  • 1 teaspoon vanilla extract
  • 2 teaspoons agar powder



1. Preheat your oven to 360°F

2. Add all cake base ingredients to a food processor and blend for roughly 45 seconds. You should get a crumbly dough that sticks together easily.

3. Line a baking tin with baking paper. Add the cake base dough to the tin and even it out so you get a nice flat and even base.

4. Bake in the oven for 15 minutes.

5. While the base is baking, add all cheesecake ingredients to a blender and blend until you get a smooth mixture.

6. Pour the cheesecake mixture into a pan, heat up and cook for 3-4 minutes. This is important as the agar powder needs to be heated up first before it can make the cheesecake set. Make sure you stir all the time, so it doesn’t burn.

7. Take the cheesecake mixture off the heat and pour it on top the cake base in the baking tin you just baked. The cake base and baking paper should keep the liquid sealed.

8. You need to let it cool down completely for a few hours to set. Even better, put it into the refrigerator and let cool down for at least 2 hours. It needs a while to completely set and it also tastes much better when it’s chilled.

9.When it has set take off the baking ring and decorate with your choice of toppings.

by Marissa Spade


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