| NO BAKE MINI HAZELNUT CHEESECAKE |
Creamy, dairy free, hazelnut cheesecakes with protein! These delicious treats are low in calories and carbs and super simple to make.
Recipe makes 6 mini cheesecakes
Macros per cheesecake (no chocolate drizzle):
136 cals - 8g fat - 8g carbs - 8g protein
Macros per cheesecake with chocolate drizzle:
201 cals - 13g fat - 12g carbs - 9g protein
Ingredients:
300g soft/ silken tofu
25g vanilla protein
1/3 cup vegan vanilla greek yogurt
1 tbsp lemon juice
1 Zazubean Hazelnut Chocolate Bar (80g), melted
1/4 tsp salt
Topping, optional (see macros):
3/4 of a Zazubean Hazelnut Chocolate Bar (80g)
1 tsp olive oil
Recipe:
To a high speed blender add: tofu, vanilla protein, greek yogurt, lemon juice, melted chocolate and salt. Blend until smooth.
Pour the cheesecake mixture into a large silicone ice cube tray (like in the video) or alternatively in a parchment lined freezer safe dish.
Set the cheesecakes in the freezer to firm, 1-2hr minimum.
Topping:
Melt the chocolate and whisk in olive oil.
Remove cheesecakes from the silicone molds and place on a parchment lined plate.
While completely frozen and easy to handle, dip each one in the chocolate.
Place back on a parchment lined plate and top with sea salt.
Cheesecakes are best kept in the freezer in a sealed container. When ready to eat, simply remove cheesecakes from the freezer 20 minutes prior to serving.
Enjoy!
Looking for more high protein plant-based recipes? Make sure to check out the High Protein Vegan Ebook Collection for easy, healthy, meal prep friendly recipes to powder you through your week!