Plant-Based Strawberry Protein Cheesecake

Plant-Based Strawberry Protein Cheesecake

Wondering what to make on your next baking conquest? Try this Plant-Based Strawberry Protein Cheesecake! it's delicious, jam packed with goodness and so easy to make. 

Blessed Protein is the all-natural pure golden pea protein isolate contains 23g of protein per scoop at only 4g of net carbs, and all of the essential amino acids. 




For the base:

  • 1 cup almonds
  • 2/3 cup fresh dates, pitted

For the filling:

  • 2 cups cashew nuts, soaked overnight
  • 2 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/3 cup maple syrup
  • ½ cup melted coconut oil
  • 2 cups strawberries
  • 2 scoops Blessed Protein



  1. To make the crust, place the almonds and dates in a food processor and pulse until combine.
  2. Grease an 8 inch springform pan and line with parchment paper.
  3. Press the mixture firmly and evenly against the bottom of the cake pan.
  4. To make the filling, rinse and drain well cashew nuts.
  5. Place them in a high power food processor.
  6. Add the lemon juice, vanilla extract, maple syrup, coconut oil and Blessed Protein and blend until smooth.
  7. Add the strawberries and process until well blended.
  8. Pour the filing over the cake base and refrigerate overnight.
  9. Decorate as you wish, slice and serve.


Nutrition Facts:

Amount Per Serving

Calories: 350

Calories from Fat: 214

Total Fat: 25g

Saturated Fat: 10g

Trans Fat: 0

Cholesterol: 0mg

Sodium: 48mg

Total Carbohydrate: 26g

Dietary Fiber: 4g

Sugars: 14g

Protein: 11g

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