High Protein Peanut Butter Chocolate Cheesecake
Nutrition
Calories: 302kcal | Carbohydrates: 35.5g | Protein: 21.5g | Fat: 5.6g | 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).
Servings
Ingredients
Cheesecake Filling
- 22 oz Extra Firm Silken Tofu 2 packs
- 1 cup Powdered Sugar
- 1 tbsp Vanilla Extract
- 1/4 cup Flour
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup PB Fit Peanut Butter Powder
- 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
- 9 tbsp Water
- 4 tbsp Brown Sugar
- 3 tbsp Cocoa Powder
- 1/4 tsp Salt
- 1 tbsp Flour
Instructions
- Pre-heat oven to 350 F (177 C).
- 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!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Peanut Butter Chocolate Cheesecake
Did you make this recipe?Mention @proteindeficient.vegan
