What gives this cheesecake its high-protein content?

The creamy filling of this cheesecake gets its high-protein boost from a 12.4-ounce block of silken tofu, blended with strawberries and agave nectar.

How does this vegan cheesecake set without gelatin?

This cheesecake uses agar powder, which requires heating the blended mixture for 3-4 minutes while stirring constantly, ensuring it sets properly as it cools.

What ingredients make the cake base gluten-free?

The delicious and crumbly cake base is made from 1 1/2 cups of gluten-free rolled oats and 1 1/2 cups of ground almonds, bound with coconut oil and agave nectar.

How long does the cheesecake need to chill to set completely?

After pouring the filling over the baked base, the cheesecake needs to cool down completely for a few hours, or ideally, be refrigerated for at least 2 hours to set firm.

Can I use a different sweetener for the cake base or cheesecake filling?

Yes, the recipe suggests using maple syrup as an alternative to agave nectar for both the cake base and the cheesecake filling, in the same specified amounts.

5.2K Views 9 years ago

High-Protein Strawberry Cheesecake
[Vegan, Gluten-Free]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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A slice of high-protein vegan strawberry cheesecake with a crumbly oat-almond base, topped with fresh strawberries on a white plate.

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High-Protein Strawberry Cheesecake [Vegan, Gluten-Free]

Dairy Free

It's strawberry season! Break out your fresh berries and get baking. This tofu-based cheesecake is not only delicious and creamy but also high in protein. The base is super easy to make, contains wholesome ingredients, and is even gluten-free.

Ingredients You Need for High-Protein Strawberry Cheesecake [Vegan, Gluten-Free]

For the Cake Base:

1 1/2 cups of gluten-free rolled oats
1 1/2 cups of ground almonds
1/3 cup of coconut oil
1 teaspoon vanilla extract
4 tablespoon agave nectar (or maple syrup)

For the Cheesecake:

1 can of canned full-fat coconut milk
1 12.4-ounce block silken tofu
12 ounces strawberries plus more for decorating
5 tablespoons agave nectar (or maple syrup)
1 teaspoon vanilla extract
2 teaspoons agar powder

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How to Prepare High-Protein Strawberry Cheesecake [Vegan, Gluten-Free]

Preheat your oven to 360°F.
Add all cake base ingredients to a food processor and blend for roughly 45 seconds. You should get a crumbly dough that sticks together easily.
Line a baking tin with baking paper.
Add the cake base dough to the tin and even it out so you get a nice flat and even base.
Bake in the oven for 15 minutes.
In the meantime, add all cheesecake ingredients to a blender and blend until you get a smooth mixture.
Pour the cheesecake mixture into a pan, heat up and cook for 3-4 minutes. This is important as the agar powder needs to be heated up first before it can make the cheesecake set. Make sure you stir all the time so it doesn't burn.
Take the cheesecake mixture off the heat and pour it on top the cake base in the baking tin you just baked. The cake base and baking paper should keep the liquid sealed.
Now it's all about letting it set, so you need to let it cool down completely for a few hours. Or even better, put it into the refrigerator and let cool down for at least 2 hours. It needs a while to completely set and it also tastes much better when it's chilled.
When it has set take off the baking ring and decorate with strawberries.