High Protein Chocolate Coconut Cashew Cheesecake

A high protein cheesecake that uses silken tofu for the filling and TVP for the crust might sound weird, but it’s actually a pretty amazing high protein snack! Silken tofu for a cheesecake filling is pretty normal, and, in my opinion, the best ingredient to use for a vegan cheesecake (even if you’re not trying to up your protein). On the other hand, TVP is not often used in sweets/baked goods, and I think that’s really sad because texture-wise, it works great, and flavor-wise, since it’s made from soy, it can taste like anything. You can always just use a normal graham cracker or cookie crust if you’re not looking to do weird things in the kitchen for protein, and just want a tasty dessert!

This recipe takes very little effort and is really hard to screw up, which is why I like making it! 🙂 If this flavor combo doesn’t sound like something you’d enjoy, I have a few other high protein cheesecakes you might like instead on the site – like triple chocolate and peanut butter chocolate!

Ingredients

Cheesecake Filling

• Extra Firm Silken Tofu – you can find extra firm silken tofu at most grocery stores, typically in the International Cuisine isle. This is a shelf-stable ingredient, which is one of the reasons I love to use it, because I always have some on-hand. Also, since it’s shelf-stable, you can also order it online in bulk if your store doesn’t carry it. I really like the brand Mori-Nu. If you haven’t used silken tofu before, it’s really great to use for creamy recipes, and since it’s soy-based, it has very little flavor on its own.
• Powdered Sugar – I like to use powdered sugar for this recipe. I know that some people are trying to minimize sugar, so if you’re one of those people, you might be able to play around with a sugar alternative, or possibly use flavored protein powder to make up for the sweetness sugar adds.
• Vanilla Extract – this is obviously a must-have!
• Flour – I use all-purpose flour when I make this. If you’re gluten-free, you could use a gluten-free flour instead! Since I don’t often cook gluten-free, I don’t have any personal substitution recommendations, but if you try this and make it gluten-free, please share what you did in the comments!
• Baking Powder – we need this for the texture!
• Salt – adjust to taste.
• Cashew PB2 Powder – I used PB2 Cashew Powder for this recipe. If you have allergies or can’t find this, feel free to substitute this with a peanut butter (or other nut) powder, or even protein powder. I also have some other high protein cheesecake recipes on the site that might work better for nut allergies.
• Mini Chocolate Chips – I really like the brand Enjoy Life; they taste like regular chocolate chips and are pretty easy to find in stores, at least in the US. Feel free to use your favorite brand though! I recommend the mini chips because you’re more likely to get a bite of chocolate in each bite!
• Coconut Extract – this will give the filling a coconut-y flavor!
• Coconut Shreds – I used sweetened coconut shreds. I think they add a lot of flavor and a nice texture.

Crust

• TVP – Textured Vegetable Protein – if you haven’t heard of TVP before, it’s just de-fatted soy flour. It also goes by other names like textured soy protein, soy mince, etc. depending on where you live. I really like the brand Bob’s Red Mill, and that’s what I typically use to bake with. You want to make sure you get the right size TVP for baking – it should be small granules. TVP is a really great ingredient to have around the house – it’s shelf-stable, cheap, high in protein and very versatile! Most people use it in savory recipes, but I find that it works surprisingly well in sweet recipes/baked goods too! Because it’s soy-based, it doesn’t have much of it’s own flavor, so as long as you add flavor and season it well, it will take on whatever taste you want! Textured Pea Protein will also work here.
• Ground Flax Seed – this is one of my favorite ingredients to use as a vegan egg replacement. It’s easy to use, shelf stable, and fairly cheap. You just add water and wait a few minutes and you end up with a gooey consistency that works really well as an egg substitute. If you have something else that you prefer to use as an egg replacement, feel free to use that instead.
• Brown Sugar – I use some brown sugar in the crust for added sweetness. The crust, in general, will have a very subtle chocolatey crust, but I wouldn’t leave out the brown sugar because it will end up kind of bitter. If you’re trying to reduce your sugar intake, you might try using a sugar alternative or even flavored protein powder to add that sweetness.
• Cocoa Powder – we’re using a little cocoa powder to make the crust a nice subtle, chocolate flavor.
• Salt – adjust to taste.
• Flour – can use a gluten-free variety instead! I usually use all-purpose for this.

Instructions

• Pre-heat the oven to 350F.
• In a small bowl, mix the ground flax and water together. This needs to sit for at least five minutes. It will form a gooey consistency; this is what we are using for our egg replacement in the crust.

Making the Filling

• In a high powered blender, blend the silken tofu until very smooth and creamy. Since you’re not adding any liquid to this, you’ll probably need some spatula intervention to get it fully blended.
• In a large bowl, pour the blended tofu out of the blender. Stir in the vanilla and coconut extracts. I like to use a whisk for this.
• Sift the powdered sugar and PB2 Cashew Powder. You don’t have to sift these, but I find it makes the texture much better. Whisk all of these ingredients together until well-mixed.
• Add in the flour, baking powder and salt. Whisk together to ensure everything is well-mixed and dispersed. There should be no lumps when you’re done.
• Stir in the chocolate chips and shredded coconut.

Making the Crust

• In a medium-sized bowl, mix all of the ingredients listed in the crust section – TVP, flax goo (after it’s had at least 5 minutes to sit), brown sugar, cocoa powder, salt and flour. I just use a fork for this. Make sure everything is very well mixed.

Assembly

• In a deep pie pan, dump your crust “dough”, and evenly smooth it out on the bottom on the pie pan and up the sides. I just use the back of the spoon. You want to make sure it’s an even layer so that it all cooks the same.
• Pour the cheesecake filling on top of the crust. Smooth it out evenly.
• Bake the cheesecake in the oven for 40 – 50 minutes. It should be pretty firm when it’s done, but will still have a slight jiggle in the middle.
• Let it cool at room temperature for about 2 hours and then allow to cool in the fridge. You can eat this refrigerated or at room temp – it’s good either way!

Silly Little Haiku

TVP for crust

I can’t stop and I won’t stop

I am a monster