This dessert will not only easily fit into your meal plan, but you will also actually benefit from eating it! Packed with 28g protein, this Vegan Peanut Butter Chocolate Oreo Cheesecake is not just a treat, it will also keep you fueled!

Serves: 1

Prep time: 10 mins

Chill time: 1 hour

Calories: 224

Protein: 28g

Carbs: 14g

Fat: 6g

Ingredients

•  4 oz Silken Tofu  

• 20g True Nutrition Chocolate Fudge Protein Powder  

• 1 Oreo  

• 12g Tru Nut Powdered PB  

• Pinch of Salt & Stevia

Directions

1. In a food processor, combine tofu, protein powder, salt, and stevia. Scrape down sides as needed to make sure everything is incorporated well. Add a splash of water if needed.  

2. In a small bag, crush up a single Oreo. Smash to the bottom of the cup to serve as the crust.  

3. In a small bowl, combine powdered peanut butter with water, according to the package directions.  

4. To assemble the cheesecake, spoon the cheesecake mixture over cookie crust. Once all of the mixture has been used, top with powdered peanut butter. You may also alternate between the two if you wish!  

5. Set in the fridge to set for at least 1 hour.

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This recipe is from The Mediocre Vegan Kitchen, the only vegan cooking show filled with brotherly banter, science-based vegan nutrition tips to help you meet your fitness goals, and the occasional pie to the face.