Chocolate, Butterscotch & Coconut Vegan Protein Cheesecake
I’m a big fan of three ingredient protein cheesecake crusts. They’re simple, they’s quick, they’re delicious, and they’re perfect for protein cheesecakes. I normally make them by mixing together 1. ground almonds + 2. honey or agave + 3. nut butter.
But what do you do when, for whatever reason, you don’t want to (or can’t) use any nuts. Do you then walk away from the three ingredient protein cheesecake crust and bohoohoo your way to something mediocre? No. You don’t. You just substitute the ground almonds for rolled oats and the nut butter for a seed butter. So your crust ends up being 1. rolled oats (gluten-free or regular) + 2. sunflower seed or pumpkin seed butter + 3. honey, agave (or Sweet Freedom). Those three ingredients combined will yield a crust that is just as good (if not better) than that which you get by combining ground almonds + nut butter + syrup.
The only bad part about making three ingredient cheesecake crusts is that they’re really tasty. So you sometimes end up eating more of the batter than initially intended. It tastes kind of like cookie dough, you know? And cookie dough has magnetic powers…
As you’ll see from the ingredients below, the filling for this cheesecake is vegan (as is the crust and topping). If you don’t care to make your cheesecake vegan though, or if you just can’t find the coconut yogurt and/or the pea protein powder that I used to make it, that’s OK. Don’t worry. Just use some quark +/- cream cheese instead of the coconut yogurt and casein instead of pea protein powder. Ready to rumble? Here goes:
1/4 cup agave syrup (21g)
4 tbsp (64g) pumpkin seed butter
1/2 cup of gluten-free rolled oats
1 big pot (400g) of vanilla CO YO
1/2 cup pea protein powder (unflavored or vanilla)
1/4-1/2 cup Sweet Freedom syrup or agave or honey (depending on how sweet you want it)
1/2-1 tbsp toffee flavdrops (or your sweetener of choice)
1 tbsp butterscotch flavoring (optional but amazing – I used this one)
2 tbsp flaked coconut
1/8 cup Chocolate Sauce (you can use this one or, if you want to go down the calorie-free route, try Walden Farms’ chocolate sauce – just know that some people don’t like it)
1. First, combine your crust ingredients in a bowl using a spatula or in a food processor if you want your crust to not have an oatmealy-texture (I didn’t mind; in fact, I kind of liked it).
2. Once your crust is well combined, taste it (for noms).
3. Using your fingers, press the dough in a 9″ nonstick springform tin.
4. Then, make your filling by blending all the filling ingredients together using a handheld blender or food processor. Taste the filling to ensure it’s sweet enough and it hits all the right notes, flavor wise. Feel free to add some vanilla essence or more sweetener if you want.
5. Bake at 160 C (320 F) for around 25 minutes or until the sides have cooked through but the center is still a bit wobbly.
6. Remove from the oven and let it sit in the fridge overnight.
7. Add your toppings. This is totally optional but nice for extra flavor – I just added the sauce and then the coconut on top.