| STRAWBERRY CHEESECAKE PROTEIN BOWL |
From the high protein ebook, "Top 100 High Protein Vegan Recipes"is this delicious, creamy, strawberry protein cheesecake. Made with simple ingredients like coconut yogurt for healthy fats, strawberries for antioxidants, and vegan graham crackers for texture and carbs. This balanced meal is just one of many, easy, macro friendly meals in the newest ebook. Shop the black friday sale starting November 25th!!!
The most popular recipe I have ever put on my instagram page, by far, is a recipe for a 5 minute Raspberry Cheesecake Bowl. The recipe is very similar to this one however this one I've added a few steps to make it just that little bit extra special. Instead of topping the bowl with crumbled crackers we made a quick crust and in place of raspberries I've made this one with a strawberry puree. Both ridiculously good, both packing serious protein.
If you want to checkout the Raspberry Cheesecake recipe after you can do so here.
As for the listed macros below, if you want to decrease the calories you can skip the crust base and just add a few crumbled graham crackers to the top of your bowl. This method removes 100+ calories.
Recipe makes two servings
Macros per serving:
481 cals - 21g fat - 37g carbs - 36g protein
Ingredients:
1 1/2 cup plain coconut yogurt
1 cup frozen strawberries
80g vanilla protein (SAVE $$$ using affiliate code: EVANNRYAN)
1 tbsp lemon juice
1 tsp vanilla
1/8 tsp salt
10 vegan graham cracker cookies
2 tsp vegan butter, melted
Recipe:
Add the frozen strawberries to a pot and warm until soft and juicy.
Add them to a blender and blend until smooth.
Set strawberry puree in the fridge to cool, 15 minutes or more.
Crust:
Add the graham crackers to a blender and pulse until you have a crumbly texture.
Add the crumbled crackers to a bowl and add in the melted butter.
Mix the crackers and butter well.
Divide the mixture into two small meal prep containers and press the crackers down into a crust. Set them aside.
Cheesecake:
To a mixing bowl add coconut yogurt, vanilla protein, lemon juice, and salt.
Whip everything together until super smooth.
**Trouble Shoot Texture**
At this point the yogurt/protein powder mixture should be quite thick but it will depend on what type of protein powder and yogurt you're using.
If the yogurt/protein mix is too runny add more protein powder until you have a thick consistency, adding in just 1-2 tbsp at a time.
If it's really thick, you can add 1-2 tbsp plant-milk. But keep in mind thick is food for a nice cheesecake flavour and texture!
**
Once you have the right texture for the yogurt divide it across the two graham cracker crusts. Smooth it from edge to edge.
Lastly pour the strawberry puree across the tops of each cheesecake and smooth it from edge to edge.
Decorate with some fresh strawberries if desired.
Set cheesecakes in the fridge until completely cooled. I set mine overnight.
Enjoy for breakfast, dessert, or a high protein snack!
Looking for more fun plant-based recipes with macros? Make sure to check out the High Protein Ebook Collection for tons of amazing meal ideas!