Vegan Desserts

Vegan Protein Cheesecake

Name: Vegan Protein Cheesecake
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 8
Ingredients: 100 ml soy milk; 400 g Natural Tofu; 400 g silken tofu; 400 g Vanilla Skyr Alternative; 2 piece Lemons (Abrasion and Juice); 2 Packages vanilla pudding powder; 25 g Margarine; 1 tsp vanilla extract; 1 tsp Salt; 150 g Sweet (Erythritol or sugar)

65 Min8 PortionsSimple 4.0 (1)

13g Protein

153 kcal

5g Carbs

9g Fat

Per serving

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Ingredients

8 serv.

Main Ingredients
100 ml soy milk
400 g Natural Tofu
400 g silken tofu
400 g Vanilla Skyr Alternative
2 piece LemonsAbrasion and Juice
2 Packages vanilla pudding powder
25 g Margarine
1 tsp vanilla extract
1 tsp Salt
150 g SweetErythritol or sugar

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Instructions

Puree ingredients
Gradually blend all ingredients in a blender until as smooth as possible
For the best consistency, puree all ingredients until really smooth.
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Pour into a cake pan
Baking
Bake for about one hour at 160 degrees convection
Cool down and serve
Let it cool completely, decorate, and enjoy
Make sure to let it cool completely before cutting.

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Tips & variations

Other fruits · Sweetener

Other fruits
Instead of lemon, orange or lime can also be used
Sweetener
Instead of erythritol, regular sugar or other sweeteners can be used

Tools I use

High-performance countertop blender, cake pan, baking tray

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About this recipe

Vegan High Protein Cheesecake: creamy, high in protein, and easy to prepare. Perfect dessert with great…

Vegan High Protein Cheesecake: creamy, high in protein, and easy to prepare. Perfect dessert with great flavor and extra protein. Ideal for fitness and enjoyment.

Without exaggerating, the most delicious thing I've ever baked. And incredibly easy with only 5 minutes of actual prep time.

This creamy vegan cheesecake is incredibly easy to make and only needs 5 minutes of prep time. All ingredients are simply blended in a blender and then baked.

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What others say

4,0 1 rating

Daniel 28.07.2026

Ich habe das halbe Rezept gemacht und es in Souffleeformen gebacken, da ich keine halbe Springform habe. Das ging ganz gut. Leider ist die Oberfläche dadurch gerissen. My fault.
Ich würde nächstes Mal weniger Zitrone nehmen, die fand ich zu dominant. Aber sonst cool und ruckzuck vorbereitet.

Reply from Sören

Jaa da muss man sich ein bisschen rantasten 😊

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