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!