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Chocolate, Butterscotch and Coconut Vegan Protein Cheesecake

Chocolate, Butterscotch and Coconut Vegan Protein Cheesecake

Featuring chocolate, butterscotch, and coconut, this vegan protein cheesecake is a treat you won’t want to miss. With its wholesome, vegan ingredients, this cheesecake shows that indulgence can be enjoyed alongside nutrition.

No matter if you’re vegan or just looking for a healthy, protein-packed dessert, this chocolate, butterscotch, and coconut vegan protein cheesecake is sure to impress.

Discover this delightful vegan protein cheesecake recipe below…

Ingredients for the Crust

1/8 to 1/4 cup agave syrup 
4 tbsp pumpkin seed butter (thus the colour!) or, if you prefer, peanut butter or almond butter
1/2 cup rolled oats (gluten-free or regular)

Ingredients for the Filling

400 grams coconut yogurt
1/2 cup vanilla Pea Protein powder (or Vegan Wondershake)
1/4-1/2 cup agave syrup or honey of Zero Syrup 
1/2-1 tbsp vanilla essence 
1 tbsp butterscotch flavouring (optional but amazing)

Ingredients for the Topping

2 tbsp coconut flakes
1/8 cup chocolate sauce, melted chocolate, or jam!


1. First, combine your crust ingredients in a bowl using a spatula or in a food processor if you want your crust to not have an oatmeal-texture

2. Once your crust is well combined, taste it!

3. Using your fingers, press the dough in a 9″ non-stick springform tin.

4. Then, make your filling by blending all the filling ingredients together using a handheld blender or food processor. Taste the filling to ensure it’s sweet enough and it hits all the right notes, flavour wise. Feel free to add some vanilla essence or more sweetener if you want.

5. Bake at 160 C (320 F) for around 25 minutes or until the sides have cooked through but the centre is still a bit wobbly.

6. Remove from the oven and let it sit in the fridge overnight.

7. Add your toppings. This is totally optional but nice for extra flavour. You can use chocolate sauce, a bit of melted chocolate, or if you want to go fruity then some jam.

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