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Janelle Carss

Vegan Chocolate Cheesecake (High-Protein!)

If you’ve ever wanted a rich, chocolatey cheesecake that feels indulgent but secretly brings some nutrition to the table, this one’s for you. This High Protein Vegan Chocolate Cheesecake is ultra creamy, deeply chocolatey, and shockingly satisfying—yet it’s made with wholesome ingredients like tofu and chickpeas (say whaaaat?). I know, but I promise you genuinely cannot taste them. It’s easy to make, naturally gluten-free, and can even be made nut-free. It's also rocking a “healthy-ish” chocolate cereal crust with some seriously good texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 8 hours
Total Time 9 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Canadian
Calories: 462
Ingredients Equipment Method Video Notes

Ingredients
  

Chocolate Cereal Pecan Crust
  • 3 cups Sprouted Cacao Oat O's from One Degree Organics sub other chocolate cereal or cookies
  • ½ cup pecans omit if nut-free or sub with more cereal
  • ⅓ cup unsalted vegan butter
Chocolate Cheesecake FIlling
  • 1 454g block of silken tofu
  • 1 19-oz (2 cups) can of chickpeas, drained and rinsed
  • ¾ cup soy milk
  • ¾ cup vegan semi-sweet chocolate chips
  • ½ cup cocoa powder
  • ¼ cup + 2 tbsp maple syrup
  • 3 tbsp tahini
  • 1½ to 2 lemons, the juice of (taste and adjust as needed)
  • 1 tbsp cornstarch
Optional Vegan Chocolate Ganache Topping
  • 200g vegan semisweet or dark chocolate chips/chunks
  • 200ml plant milk (I used soy)
  • 1 tbsp coconut oil

Equipment

  • 1 9" springform cake pan
  • 1 high powdered blender

Method
 

  1. Prepare the crust by first melting the plant-based butter. Then in a food processor, pulse the cacao cereal and pecans until crumbly. Add the melted butter and a pinch of salt, then pulse to combine. Line a springform pan with parchment paper. Press the crust mixture firmly into the bottom (using the bottom of a glass or measuring cup helps).
  2. Preheat your oven to 350°F (175°C) and freeze the crust while the oven preheats. Then bake for 8–10 minutes. Remove and reduce oven temperature to 325°F (160°C).
  3. Meanwhile, make the filling: Melt the chocolate chips until smooth (double boiler method or in the microwave). Then in a high-speed blender, combine the silken tofu, chickpeas (drained and rinsed), melted chocolate, cocoa powder, maple syrup, vanilla extract, tahini, lemon juice (start with 1½ lemons, then add more to taste), cornstarch and soy milk. Blend until completely smooth—no lumps!
  4. Assemble and bake: Pour the filling into the baked crust and smooth into an even layer. Bake at 325°F (160°C) for 45–55 minutes, until the edges are set but the center still has a pretty decent jiggle.
  5. Cool (don’t skip this part!): Turn off the oven, crack the door open, and let the cheesecake cool inside for about 30 minutes. Remove and let cool at room temperature for 1–2 hours. Transfer to the fridge (uncovered) and chill overnight (or at least 6 hours). This gradual cooling gives a creamier, less dense texture.
  6. Optional (but highly recommended) vegan ganache drizzle: warm 200ml of plant milk (I used soy) until just steaming hot. Add 200g of semi-sweet or dark vegan chocolate chips/chunks and 1 tbsp coconut oil into a bowl and pour over the hot milk over, then let stand for 1 minute. Stir until the chocolate begins to melt and you have a creamy glossy mixture. Let cool for 10 minutes to thicken slightly (or until your desired consistency) then pour and smooth over the top of the cheesecake.

Video

Notes

Macros per slice (makes 8): 462 cal, 12g protein, 49g carbs, 26g fats, 8g fibre, 26g sugar