Pistachio Protein Cheesecake

| PISTACHIO PROTEIN CHEESECAKE |

All you need is 10 minutes to make these protein rich pistachio cheesecakes! Starting with a zero effort base using GluteNulls wholesome Quinoa Cookies made from good-for-you ingredients like organic quinoa, coconut oil, coconut, walnuts, and agave. Then layered with a thick and creamy pistachio protein yogurt, and topped with crunchy pistachios, this high protein dessert is out of this world!

 

Recipe Note:

These cheesecakes are meant to be a meal. They're really filling with all 34g of protein per serving, and serve as a great sweet breakfast! If you prefer to enjoy this as a dessert, and maybe want less calorie per serving, then simply divide the cheesecake portion across 4 bowls instead! 

 

Recipe makes 3 servings

Macros per serving:

469 cals - 21g fat - 36g carbs - 34g protein

 

Ingredients:

6 GluteNull Quinoa Cookies 

2 tbsp pistachio butter

1/4 cup almond milk 

500g vegan greek yogurt, one of these full containers

2 scoops vanilla protein (80g) (discount code: EVANNRYAN)

2 tbsp lemon juice

1/4 tsp salt 

3 tbsp pistachios

Recipe:

1. Add 6 quinoa cookies to a cutting board, and chop into chunks. You can dice it so it's a cookie dust, or keep it chunky! Then add the cookie crumbs to the bottom of 3 meal prep bowls or containers. Set aside.

2. To a blender add: almond milk, and pistachio butter. Blend until smooth and pourable.  Set aside.

3. To a medium size mixing bowl add: greek yogurt, vanilla protein, lemon juice, salt, and almond milk/pistachio mix. Gently mix everything together well. You'll need to start slow so the protein powder doesn't dust everywhere! Slowly incorporate the dry into the wet, then once all the protein powder is wet, you can whip until everything is nice and smooth. If the mixture is too thick add more almond milk, 1-2 tbsp at a time.

4. Spoon the cheesecake mixture across the three meal prep bowls, on top of the cookie crumbs.

5. Smooth the top of the cheesecakes as best you can, using the back of a spoon.

6. Top each cheesecake with 1 tbsp chopped pistachios.

7. Seal the meal prep containers and keep in the fridge until you're ready to eat.

8. Enjoy!

 

 

Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavour!

 

Looking for high protein, meal prep recipes? Check out my newest ebook, "Low Calorie, High Protein Vegan Recipes" and find 40 amazing recipes like this Dill Ranch Bowl!

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

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