vegan peanut butter cheesecake

vegan peanut butter cheesecake

DIFFICULTY: DIFFICULT
TOTAL TIME: 390 MINUTES
SERVES: 8 SLICES
MACROS PER SLICE:

 CALORIES FAT CARBS PROTEIN SUGAR
343 18.9G 13.6G 9.5G 7.2G

INGREDIENTS FOR CRUST: 

  • 1 CUP OLD FASHIONED OATS 
  • 1/4 CUP COCONUT SUGAR
  • 1 PINCH OF SALT 
  • 3 TABLESPOONS COCONUT OIL, MELTED

INGREDIENTS FOR FILLING: 

DIRECTIONS: 

  1. ADD OATS, COCONUT SUGAR, AND SALT INTO THE BOWL OF A FOOD PROCESSOR AND PULSE INTO FINE CRUMBS 
  2. WITH THE FOOD PROCESSOR ON LOW SPEED, DRIZZLE IN MELTED COCONUT OIL UNTIL MIXTURE IS MOIST AND STICKY 
  3. SCOOP OAT MIXTURE INTO A 6 INCH SPRINGFORM PAN AND TIGHTLY PACK INTO THE BOTTOM 1/3 OF THE WAY UP THE SIDES (PRESS DOWN USING THE BACK OF A MEASURING CUP) 
  4. REFRIGERATE CRUST PORTION WHILE PREPARING THE FILLING
  5. BEAT TOGETHER VEGAN CREAM CHEESE, STEVIA, COCONUT OIL, LEMON JUICE, PEANUT BUTTER, AND BEAM VEGAN PROTEIN POWDER IN A LARGE BOWL USING AN ELECTRIC HAND MIXER UNTIL SMOOTH AND CREAMY
  6. POUR CHEESECAKE BATTER INTO CHILLED CRUST AND SMOOTH OUT INTO AN EVEN LAYER 
  7. REFRIGERATE FOR AT LEAST 6 HOURS OR OVERNIGHT 
  8. ONCE SET, REMOVE THE OUTER PARK FO THE SPRINGFORM PAN AND SLICE INTO 8 PIECES 
  9. ENJOY! 

BEAM VEGAN PEANUT BUTTER SMOOTHIE PROTEIN

 


Leave a comment

Please note, comments must be approved before they are published