Vegan peanut butter protein cheesecake with an oat crust and a slice removed
✦ HIGH PROTEIN ✦ NO-BAKE ✦ VEGAN

vegan peanut butter cheesecake

by Be Amazing · Dessert · 9g protein per slice

A no-bake vegan peanut butter protein cheesecake on an oat crust, blended with vegan cream cheese and natural peanut butter - made with Be Amazing Natural Vanilla protein. Chill, slice, and dig in.

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TOTAL TIME 6.5 hours
ACTIVE 20 minutes
MAKES 8 slices
DIFFICULTY Medium
nutrition APPROXIMATE
355 CAL / SLICE
9gProtein
27gFat
19gCarbs
8gSugar
2gFiber

Approximate values, calculated from ingredients.

 

ingredients

Crust

  • 1 cup old-fashioned oats
  • 1/4 cup coconut sugar
  • 1 pinch of salt
  • 3 tbsp coconut oil, melted

Filling

  • 1 scoop Be Amazing Natural Vanilla Protein
  • 8 oz vegan cream cheese, room temperature
  • 1/3 cup stevia baking blend
  • 1/4 cup coconut oil, melted
  • Juice from half a lemon
  • 1/2 cup natural peanut butter
Made withVegan Protein Vegan protein

directions

  1. Pulse the oats, coconut sugar, and salt into fine crumbs in a food processor.
  2. With the processor on low, drizzle in the melted coconut oil until the mixture is moist and sticky.
  3. Press the crust into the bottom (and 1/3 up the sides) of a 6-inch springform pan and refrigerate while you make the filling.
  4. Beat the vegan cream cheese, stevia, coconut oil, lemon juice, peanut butter, and protein powder with a hand mixer until smooth and creamy.
  5. Pour into the chilled crust and smooth into an even layer.
  6. Refrigerate at least 6 hours or overnight, then release the pan and slice into 8 pieces.

Craving more high-protein treats? Grab the protein and make it tonight.

SHOP VEGAN PROTEIN

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