Single-Serving Vegan Protein Cheesecakes (No-Bake & Gluten-Free)

Single-Serving Vegan Protein Cheesecakes (No-Bake & Gluten-Free)


Set some time aside this weekend to make a couple of these cheesecakes for yourself and a loved one (or just for yourself to enjoy twice!)… They’re packed full of nutrition, deliiiiicious, and insanely easy to put together; even a toddler or someone with two left hands can make them – and make them perfectly!

They involve ZERO baking.

All they require is that you mix together your ingredients, fill a couple of ramekins, and leave the cheesecakes in the fridge overnight.

“Easy peasy protein squeezy!” as ‘they‘ say.

Single-Serving Vegan Protein Cheesecakes (No-Bake & Gluten-Free)

Side note: To further remind you to make these super healthy and delicious cheesecakes, we’ll transfer this recipe to the Protein Pow App this weekend. That way, you’ll have an additional incentive to make it!

IMG_0626 copyIMG_0628 copyIMG_0637 1 copyIMG_0640 1 copyIngredients for the Base

1/8 cup of agave syrup
1/4 cup of gluten-free rolled oats
2 tbsp almond (or sunflower seed) butter

Ingredients for the Filling

1 cup (240g) of Vanilla CO YO (see Note 1 below)
1/4 cup of coconut sugar (or granulated stevia if you want to make them lower in carbs)
1/8 cup of vanilla or unflavored pea protein powder (see Note 2 below)
1 tbsp coconut flour
1 tsp butterscotch flavoring (see Note 3 for subs)


1. First, mix your base ingredients in a bowl until you get a sticky dough.

2. Press this down down into two or three ramekins (depending on size and how thin or thick you want to make your crust – I used three). This will be your cheesecake’s crust.

3. Put them aside and make your filling by blending together all the filling ingredients using a handheld blender or food processor. Taste your filling to ensure it ticks all your sweetness and flavor boxes. If it doesn’t, add a bit more of the flavoring essence and/or coconut sugar.

4. Once your mix is perfectly flavored and smooth, pour it onto your crusts.

5. Leave the cheesecakes in the fridge overnight so they set nicely.


Macros per cheesecake (out of three): 392kcals, 18g protein, 29g carbs (out of which 4g is fiber!), 23g fat (mostly from the coconut yogah’t).


1. I used vanilla flavored coconut milk yogurt from CO YO to make these cheesecakes. You will have seen CO YO at our last Protein Pow Workshop – they make ridiculously creamy and velvety yogurts out of whole coconuts! The stuff is absolutely PERFECT for cheesecakes because it’s really thick – kind of like quark? And not overly sweet or overpowering so you can flavor it in endless different ways. You can get CO YO in the UK as well as the US (here and here respectively). The stuff is really, really yummy! Just look at Phil’s joyous face when he tried it for the first time! Hehe. What happens if, for whatever reason, you can’t get CO YO though? What can you use instead? Well… you COULD just use Quark. Obviously your cheesecakes won’t be vegan if you do but they should still work out nicely.

2. I used this pea protein powder by Pulsin, partners for our 2015 Protein Pow Cooking Workshops! If you don’t have or want to use pea protein powder, what can you use instead? You can use vanilla casein! Again, your cheesecakes will loose their ‘veganness’, but the recipe will still work.

3. If you want to sub the butterscotch flavoring, you can use vanilla essence, caramel flavoring, tofffee flavdrops, Sicilian lemon flavoring (it’s gorgeous!), or actual lime juice if you want to make more of a Key Lime Protein Cheesecake. You can also add in some berries to make your cheesecake more like this one or homemade ‘Protein Oreos’ to make your cheesecake more like this one. Just experiment really! Because you can take your cheesecakes any direction you want.

Single-Serving Vegan Protein Cheesecakes (No-Bake & Gluten-Free)

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