Cheesecake protéiné chocolat & cacahuète 🍫🥜

Chocolate & peanut protein cheesecake 🍫🥜

This 100% plant-based protein cheesecake puts a lighter spin on the classic version.

Silken tofu gives it a melt-in-the-mouth, airy texture, while the vanilla protein naturally enriches the mix. It's all topped off with a chocolate coating and a final touch of protein peanut butter for extra indulgence.

A simple, satisfying, and perfectly balanced dessert 🌱

Ingredients

For the cheesecake:

  • 250g silken tofu
  • 1 serving of Pulse vanilla protein
  • 2 tbsp cornstarch
  • A few drops of natural vanilla extract

For the chocolate topping:

  • 1 serving of Pulse cocoa protein powder
  • 1 tbsp coconut oil

For the finish:

  • 1 tbsp Pulse protein peanut butter

Recipe

Preheat your oven to 180°C.

Using a blender or immersion blender, mix the silken tofu with the cornstarch, vanilla protein, and vanilla extract until you reach a perfectly smooth and uniform texture.

Pour the mixture into a small, lightly greased or parchment-lined mold. Smooth the surface well.

Bake for 25 to 30 minutes. The center should still be slightly jiggly when taken out of the oven; it will firm up as it cools. Let it cool to room temperature, then place in the refrigerator for at least 1 hour for a firm texture.

Meanwhile, prepare the topping. Gently melt the coconut oil, then whisk in the Pulse cocoa protein powder until smooth and glossy.

Pour the protein chocolate over your cooled cheesecake and spread evenly.

Finish with a spoonful of Pulse protein peanut butter on top. You can lightly marble it for an even more mouth-watering look ✨

Chill for a few minutes to let the topping set, then enjoy 😋

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