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Healthy Vegan Hi-Protein “Cheesecake” Recipe

Healthy, vegan cheesecake recipe

You don’t have to give up enjoying food to eat healthy! You just have to make some adjustments and find some recipes you love. This vegan cheesecake recipe is so EASY, it’s filling (you could even have a slice for breakfast!), and it’s not going to spike anybody’s blood sugar. You CAN enjoy yummy and healthy desserts – imagine how much better you’ll feel!

Healthy, vegan cheesecake recipe
5 from 1 vote

Healthy Vegan Hi-Protein “Cheesecake” Recipe

Course Breakfast, Dessert
Keyword healthy dessert, vegan cheesecake, vegan dessert

  • 1 Can Chickpeas (garbanzo beans) rinsed and drained (or 1 1/2 cups cooked)
  • 2 Cups Cashews unsalted and unroasted
  • 7 0z Organic Firm Tofu
  • 1 Cup Dates pitted and chopped
  • 1 Lemon juiced and zested (use the fine grater on the cheese grater, for the zest)
  • 1 tsp Organic Vanilla Extract
  • 1 Cup Plant Milk Oat, Almond, or Coconut Milk

  1. Blend everything in a blender, or food processor, till smooth.

  2. Scrape the mixture into a cheesecake baking pan.

  3. Bake at 350 degrees for 20 minutes.

  4. Optional: Put fresh or canned fruit, puréed fruit, berries, or jam on top!

Nuts are excellent for you because they’re loaded with nutrients — and they’re a great way to enjoy healthy fats in your diet.

Cashews, in particular, help strengthen your immune system, serve as health-protecting antioxidants, and are heart-healthy. 

A handful of cashew nuts in your daily diet is associated not only with a reduced risk of cardiovascular disease, but cashews also help prevent diabetes, weight gain, gallstones, and migraine headaches.

7 thoughts on “Healthy Vegan Hi-Protein “Cheesecake” Recipe”

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  1. Kris says:

    I'm intrigued to try this recipe! A couple questions for clarification…I'm assuming cheesecake pan is same as springform pan. If so, what diameter size is used and does it need to be oiled before pouring in the muxture to prevent sticking?
    Tofu – does it need to be pressed prior to adding to blender or processor?

  2. Cindy Larsen says:

    And what size lemon or amount of juice?
    Thank you.

  3. James says:

    Can you nix the nuts for those that allergic to them?

  4. Catherine says:

    5 stars
    Thank you so much.

  5. Eileen Waldow says:

    Sounds so easy and delicious but I’m dealing with a grandson with serious cashew allergy. What could be substituted?

  6. Anne Haring says:

    I want this to work SO badly I'm on the second trial! 🙂 First batch was too dense for my Vitamix so I added 1/4 c pure maple syrup and probably tripled the lemon juice. It still overheated the motor and it wasn't super smooth so I mixed 1/3 c cacao nibs into the batter before baking it, thinking some "intentional texture" might help detract from it not being perfectly smooth. I baked it in a 9" springform pan for 40 minutes but it wasn't done in the center. The taste was delicious though so I was motivated to give it another go. I increased both the pure maple syrup and lemon juice to 1/2 c each, tripled the pure vanilla extract to 1T, and used cashew butter instead of raw cashews, thinking it might be easier on my blender. It still overheated the motor before the batter was smooth so I stirred in cacao nibs, 1/2 c dehydrated tart cherries, and baked for 50 minutes, until it was browning on top and around the edges to the point I was concerned that baking any longer might risk burning the outer edges. It's in the refrigerator cooling now but if anyone made this successfully, I'd love to know what you did differently than the recipe. I'm planning to drizzle it with Crofter's "just fruit" organic strawberry spread and garnish with fresh strawberries.

    Thanks for all you do, Robin! You are appreciated more than you know!

    1. Toni Logan says:

      Every other cashew cheesecake recipe I have calls for soaking the cashews in hot water before blending. I'd soak for 30-60 min.

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