Name: High Protein Chocolate Coconut Cashew Cheesecake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 packages Extra Firm Silken Tofu (Mori-Nu 12.3oz package) (12.3 oz (I use Mori-Nu)); 1 cup Powdered Sugar (would recommend sifting); 1 tbsp Vanilla Extract; 1/4 cup Flour; 1/2 tsp Baking Powder; 1 tsp Salt; 1/2 cup Cashew PB2 (powder, would recommend sifting); 1/4 cup Mini Chocolate Chips ((I use Enjoy Life)); 1 1/2 tsp Coconut Extract; 1/4 cup Coconut Shreds (sweetened); 1 1/2 cup TVP (Textured Vegetable Protein (I use Bob's Red Mill), do NOT re-hydrate TVP); 3 tbsp Ground Flax Seed ((I use Bob's Red Mill)); 9 tbsp Water; 4 tbsp Brown Sugar; 3 tbsp Cocoa Powder; 1/4 tsp Salt; 1 tbsp Flour

Nutrition

Calories: 314kcal | Carbohydrates: 19.5g | Protein: 20g | Fat: 7.8g | Fiber: 7.3g

This Vegan High Protein Chocolate Coconut Cashew Cheesecake recipe is perfect for a pre or post workout snack (or breakfast lol). It's 35% protein and 7 grams of fiber per serving! As with most of the cheesecake recipes on this site, this one is super easy to make!

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Servings 8

Ingredients

Cheesecake Filling

▢ 2 packages Extra Firm Silken Tofu (Mori-Nu 12.3oz package) 12.3 oz (I use Mori-Nu)
▢ 1 cup Powdered Sugar would recommend sifting
▢ 1 tbsp Vanilla Extract
▢ 1/4 cup Flour
▢ 1/2 tsp Baking Powder
▢ 1 tsp Salt
▢ 1/2 cup Cashew PB2 powder, would recommend sifting
▢ 1/4 cup Mini Chocolate Chips (I use Enjoy Life)
▢ 1 1/2 tsp Coconut Extract
▢ 1/4 cup Coconut Shreds sweetened

Crust

▢ 1 1/2 cup TVP Textured Vegetable Protein (I use Bob's Red Mill), do NOT re-hydrate TVP
▢ 3 tbsp Ground Flax Seed (I use Bob's Red Mill)
▢ 9 tbsp Water
▢ 4 tbsp Brown Sugar
▢ 3 tbsp Cocoa Powder
▢ 1/4 tsp Salt
▢ 1 tbsp Flour

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Instructions

Pre-heat oven to 350 F
In a small bowl, whisk together 3 tablespoons of ground flax seed with 9 tablespoons of water. Let sit for a minimum of 5 minutes.

Making the Filling

In a high powered blender, blend the tofu until very smooth and creamy
In a large bowl, pour tofu out of blender. Stir in the vanilla and coconut extract.
Sift the powdered sugar and PB2 (cashew powder) into the bowl (if you don't have a sifter, you don't necessarily need to sift this; I just think it makes the filling creamier and smoother). Whisk together well.
Add in the flour, baking powder and salt. Whisk together well until it is creamy and well mixed; there should be no lumps.
Stir in the chocolate chips and coconut shreds.

Making the Crust

In a medium size bowl, mix all of the ingredients listed in the crust section together. I literally just used a fork and make sure everything is very well mixed

Assembly

In you pie pan, dump your crust "dough" and evenly smooth it out on the bottom of the pan and up the sides.
Pour your cheesecake filling on top of the crust and smooth out evenly
Bake in oven for 40 – 50 minutes. Should be pretty firm when it's down with a slight jiggle left in the middle of the cheesecake
Let it cool at room temperature (on the counter) for 2 hours
Move to fridge for another 2 hours until completely cooled down. Then serve!