High-Protein Vegan Chocolate Cheesecake

This might be one of the easiest high-protein chocolate desserts you’ll ever make — yet the texture is rich, smooth, and decadent enough to feel like something from a French pastry shop.

And the entire cheesecake packs around 96 grams of plant-based protein. 💪

I made different versions of this cheesecake throughout my bodybuilding years because it’s incredibly simple, filling, and hard to mess up.

It’s also: ✔️ Gluten-free* ✔️ No added sugar✔️ Nut-free*✔️ Dairy-free✔️ 100% vegan
✔️ High in plant-based protein  

INGREDIENTS 
250 g cooked chickpeas, drained and rinsed  
55 g unsweetened cocoa powder  
400 g silken tofu  
160 g Medjool dates, pitted  
5 g vanilla extract  
240 g plant-based milk, preferably soy milk

DIRECTIONS
1. Preheat the oven to 320°F (160°C).
2. Add the chickpeas, cocoa powder, silken tofu, dates, vanilla extract, and plant-based milk to a high-speed blender or food processor.
3. Blend until completely smooth and creamy. Stop and scrape down the sides as needed. You want the mixture to be as silky as possible with no visible pieces of chickpea or dates.
4. Pour the batter into a small cake pan or springform pan lined with parchment paper.
5. Smooth the top with a spatula.
6. Bake on the middle rack for about 40 minutes at 320°F (160°C).
7. Remove from the oven and allow the cheesecake to cool completely.
8. For the best cheesecake-like texture, refrigerate it for a few hours — ideally overnight — before slicing.

Serving Ideas
Serve it chilled on its own, or top with:
- Fresh berries
- Cocoa powder
- Shaved dark chocolate
- Sugar-free chocolate sauce
- Fresh strawberries or raspberries

Recipe Notes
Want it sweeter?
The dates provide natural sweetness, but you can add a little monk fruit, stevia, or another preferred sweetener if you like a sweeter dessert.

For an extra-rich chocolate flavor:
Add a pinch of salt and a little espresso powder or cooled coffee to intensify the cocoa.

*Use certified gluten-free ingredients if needed, and choose a nut-free plant milk such as soy milk.

Protein content:
The exact amount will depend on the tofu, chickpeas, and plant milk you use, but the entire cheesecake contains approximately 96 g of plant-based protein based on the original recipe.