Cheesecake has always been a firm favourite when it comes to dessert, there’s just something very satisfying about the combination of a crunchy base with a thick, creamy layer with a sweet, fruity topping. But cheesecake is unhealthy right? Well, this isn’t any cheesecake, this is a gluten-free protein cheesecake!

Being wheat intolerant and a health nut when it comes to food, plus with it being autumn now, I wanted to utilise my love for pumpkin and create a clean eating version of this traditional treat. The miracle ingredient of tofu in this filling mix results in a creamy texture but much higher in protein, lower in carbs and works fantastically with pumpkin. With the addition of a cheeky but guilt-free chocolate caramel sauce swirled in, the result is a pretty dessert ideal for the colder, darker months ahead!

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Ingredients

Protein Cheesecake MacrosServings: 8-10 slices
Macros*: Calories 135 kcal, Protein 7.7g, Carbs 6.8g, Fat 8.5g

Base:

  • ¾ cup gluten-free oats
  • ½ cup ground almonds
  • 2 tbsp Sweet Freedom (or agave syrup)
  • Pinch of ground cinnamon and mixed spice
  • 2 tbsp coconut oil

Filling:

  • 1 x pack of silken tofu (about 300g)
  • 1 x can unsweetened pumpkin puree
  • 1 scoop vanilla protein powder
  • 1 tbsp coconut flour
  • 1 tsp vanilla extract
  • 1/2 cup stevia
  • ¼ tsp each of cinnamon, mixed spice and nutmeg
  • 2 eggs

Chocolate Swirl Sauce:

  • 2 tbsp Walden Farms caramel syrup
  • 2 tbsp cacao powder

Method

  1. Preheat the oven to 190°C (375F) and grease a loose-bottomed spring-form cake tin with coconut oil.
  2. Make the base: Put the oats, ground almonds and spices in a bowl. Melt the coconut oil and Sweet Freedom then stir until you get a sticky mixture that holds together. Press into the tin evenly then bake for 5-10 minutes.
  3. Meanwhile put all of the filling ingredients into a blender and whizz until well combined.
  4. For the chocolate swirl mixture, simply whisk together the Walden Farms syrup with the cacao powder until you get a smooth sauce and it’s a nice chocolate colour.
  5. Remove your base from the oven, pour in the pumpkin mixture then add dollops of the chocolate mixture and swirl to create a pattern. Return to the oven and continue baking for another 25-30 minutes until set.
  6. Remove from the oven and leave to cool, then keep in the fridge until needed. When ready to serve, remove from tin, slice up and enjoy!

*Note: Macros are given per slice assuming 10 slices per cheesecake