Set some time aside this weekend to make a couple of these cheesecakes for yourself and a loved one (or just for yourself to enjoy twice!)… They’re packed full of nutrition, deliiiiicious, and insanely easy to put together; even a toddler or someone with two left hands can make them – and make them perfectly!

They involve ZERO baking.

All they require is that you mix together your ingredients, fill a couple of ramekins, and leave the cheesecakes in the fridge overnight.

Easy!

Ingredients

1/8 cup            Agave Syrup
1/4 cup            Rolled Oats (Gluten Free)
2 tbsp             Almond Butter (Or sunflower seed butter)
1 cup               Coconut yogurt (See note 1)
1/4 cup            Coconut Sugar (Or granulated stevia)
1/8 cup            Pea Protein Powder
1 tbsp             Coconut Flour
1 tsp                Butterscotch Flavoring (or Vanilla Essence)

Directions

1. First, mix your base ingredients in a bowl until you get a sticky dough.

2. Press this down down into two or three ramekins (depending on size and how thin or thick you want to make your crust – I used three). This will be your cheesecake’s crust.

3. Put them aside and make your filling by blending together all the filling ingredients using a handheld blender or food processor. Taste your filling to ensure it ticks all your sweetness and flavor boxes. If it doesn’t, add a bit more of the flavoring essence and/or coconut sugar.

4. Once your mix is perfectly flavored and smooth, pour it onto your crusts.

5. Leave the cheesecakes in the fridge overnight so they set nicely. PRESTO!

Per cheesecakeL 392 calories, 18g protein, 23g carbs, 29g carbs (out of which 4g is fibre).

Notes

1. I used vanilla flavored coconut milk yogurt to make these cheesecakes. The stuff is absolutely PERFECT for cheesecakes because it’s really thick – kind of like quark? And not overly sweet or overpowering so you can flavor it in endless different ways.

2. If you don’t have or want to use pea protein powder, what can you use instead? You can use vanilla casein! Again, your cheesecakes will loose their ‘veganness’, but the recipe will still work.

3. If you want to sub the butterscotch flavoring, you can use vanilla essence, caramel flavoring, Sicilian lemon flavoring (it’s gorgeous!), or actual lime juice if you want to make more of a Key Lime Protein Cheesecake. Just experiment really! Because you can take your cheesecakes any direction you want.