Protein Cheesecake - vegan, glutenfree and healthy
Author: Annelina Waller
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • small springform pan Ø16 cm
  • Filling:
  • 100 g vegan cream cheese (optional vegan Skyr)
  • 400 g silken tofu
  • 2 tbs vanilla *Protein powder from Vivo
  • 2 tsp xylitol
  • Juice and peel of half an organic lemon
  • Floor:
  • 50 g almonds, ground
  • 50 g oat flour, (oat flakes ground in a mixer)
  • 40 g yogurt
  • 1 tsp coconut oil
  • 2 tsp xylitol
  • Topping:
  • 2 tbs cream cheese or Skyr
  • 1 squeeze of lemon juice
  • ½ tsp Xylitol
  • Translated with www.DeepL.com/Translator (free version)
Instructions
  1. For the Filling:
  2. Put all ingredients in a blender and mix until creamy.
  3. Preheat oven on 180°.
  4. For the base:
  5. Mix the ingredients together and knead into a dough.
  6. Grease the springform pan and press the dough into the form. Make a rim of about 3 cm.
  7. Pour the cream onto the base. Bake the cheesecake for about 30 minutes or until it turns slightly golden.
  8. After baking let it cool down completely. Mix the 3 ingredients for the topping and spread evenly on the cake. Serve decorated with berries if desired.
Calories: 280,2 Fat: 12 Sugar: 4,2 Fiber: 1,9 Protein: 22,5
Notes
For a normal size springform pan, you can double the ingredients.
Recipe by Annelina Waller at https://annelinawaller.com/protein-cheesecake/