Name: High Protein Peanut Butter Chocolate 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; 1/4 cup flour; 1/2 tsp baking powder; 1 tsp salt; 1/2 cup PB Fit Peanut Butter Powder (would recommend sifting); 1/4 cup mini chocolate chips ((I use Enjoy Life)); 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: 298kcal | Carbohydrates: 17.5g | Protein: 21.9g | Fat: 6.2g | Fiber: 7.5g

You know how some people put a recipe on their gravestone? THIS WOULD BE MINE! This High Protein Peanut Butter Chocolate Cheesecake is 41% protein, which sounds insane. It's so good though that I would eat it even if it had no protein so it's just a bonus! This is an incredibly easy recipe to make; great for beginners! It makes 8 servings and would make a perfect pre or post-workout snack or dessert (also low-key, I will definitely be eating this for breakfast).

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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
▢ 1/4 cup flour
▢ 1/2 tsp baking powder
▢ 1 tsp salt
▢ 1/2 cup PB Fit Peanut Butter Powder would recommend sifting
▢ 1/4 cup mini chocolate chips (I use Enjoy Life)

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
Sift the powdered sugar and the PBFit into the bowl (if you don't have a sifter, you don't necessarily need to sift these ingredients, 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.

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!