Healthy Vegan Matcha Cheesecake
Creamy, high-protein vegan cheesecake
Servings: 6
Calories: 414kcal
Equipment
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Ingredients
- 8 full sheets vegan graham crackers
- 2 1/2 tbsp coconut oil
- 2 tbsp monk fruit granular sweetener
- 1 1/2 cups raw cashews
- 1 cup (7 oz) firm tofu
- 2/3 cup monk fruit confectioners sweetener
- 6 oz non-dairy vanilla yogurt We used So Delicious coconut vanilla yogurt
- 2 scoops Matcha Shake Sculpt + Debloat Protein Powder
- 2 tsp vanilla extract
- 1-2 tsp matcha powder (optional for more matcha flavor & greener hue)
- Pinch salt
- 2 tbsp sugar-free chocolate chips (optional)
Instructions
- Heat oven to 350°F. Coat a 6” springform pan with cooking spray. Grind the graham crackers, oil and granular sweetener in a food processor to fine crumbs. Press into the bottom of the pan and bake for 8 minutes.
- Pour boiling water over the cashews and soak for 20 minutes (or soak overnight in water). Drain well and place into a high-powered blender or food processor.
- Add the tofu, sweetener, yogurt, protein powder, vanilla, matcha powder (if using) and salt, and process until completely smooth, scraping the sides as needed.
- Pour into crust and bake for about 40 minutes or until the edges begin to firm and the center is set, but still slightly jiggly.
- Cool to room temperature, then chill for 6 hours to overnight in the refrigerator.
- If desired, sprinkle with chocolate chips, or melt them and drizzle on top.
Nutrition
Serving: 6g | Calories: 414kcal | Carbohydrates: 30g | Protein: 14g | Fat: 27g | Fiber: 3g