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.

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


  1. Preheat your oven to 360°F.
  2. 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.
  3. Line a baking tin with baking paper.
  4. Add the cake base dough to the tin and even it out so you get a nice flat and even base.
  5. Bake in the oven for 15 minutes.
  6. In the meantime, add all cheesecake ingredients to a blender and blend until you get a smooth mixture.
  7. 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.
  8. 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.
  9. 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.
  10. When it has set take off the baking ring and decorate with strawberries.