Vegan cheesecakes have such a smooth texture, a delicious taste, and bring so many nutrients in a small portion.
Made with healthy and whole ingredients, you get the best out of this recipe: taste buds satisfied as well as body satisfied.
We've added 2 little twists to our vegan cheesecake :
One --> Sweet coffee flavor
Two --> Protein
Nobody would have thought that adding protein powder to a simple vegan cheesecake recipe would be a game changer. BUT IT IS!
It adds protein, a thickness yet smoothness to the "cheese part" and lots of nutrients when done with the Vegan Pro.
It's doesn't need to be frozen, doesn't need to be bake, it just needs a belly to be eaten.
Just by looking at the picture, you can tell how tasty it is.
We've used the following recipe to make a mini cheesecake (it still is pretty calorie and nutrients dense, so it can even be 2-3 portions)
Ingredients for a small cheesecake
1/3 cup Vegan graham crumbs
1 tbsp. Vegan butter
1 tsp. Maple Syrup
1 1/4 cup Cashew
1/4 cup Maple Syrup
1/4 cup Coffee Wafers Vegan Pro
1/2 tsp Vanilla extract
1 tbsp Coconut oil
pinch of salt
1 tsp instant coffee
4 tbsp water
1. In a small bowl, mix all the crust ingredients, and then pour it into the cheesecake pan. Press the graham firmly at the bottom so it creates the bottom layer.
2. In a food processor, add all the ingredients for the "cheese" layer until you reach a really smooth and silky texture.
3. Pour the mixture into the cheesecake pan, and let it sit in the fridge for about 2 hours.
4. Then you can unmold the cheesecake and decorate it the way you want it!
*It lasts up to 4 days in the fridge
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