If you’re looking for sweets for your sweet this Valentines this Protein Red Velvet Cheescake should set their heart racing. Filled with protein, passion, planty goodness and Oreos! We piped vegan squirty cream onto our cheesecake but if you want to cover yours in frosting we’ve included a frosting recipe below too. Enjoy!
Makes one 19cm round cake
For the base:
1 pack Oreos
2 tbsp coconut oil, melted
For the filling:
349g pack of silken tofu
250g canned pumpkin
100g Roots ‘n Shoots ‘Very Vanilla’ protein
3 tbsp maple syrup
2 tbsp cocoa powder
1 tbsp vanilla extract
1 tbsp cider vinegar
Red food colouring paste or gel
For the Frosting: (Optional)
170g icing sugar
120g vegan cream cheese
50g vegan butter block
30g Roots ‘n Shoots Very Vanilla protein
1 tsp vanilla extract
Crush the Oreos into small crumbs in a food processor or with the end of a rolling pin. Add in the melted coconut oil and stir to combine.
Press into the base of a lined loose bottomed or spring form 19cm cake tin.
For the filling mix together all the ingredients in a food mixer until smooth.
Use enough red food colouring to give you a red colour. You will probably need 1/2-1 tsp.
Put the mixture into the cake tin and level the top.
Bake at 180C for 15-20 minutes or until the top is starting to crack.
Remove from the oven and leave to cool in the tin for 15 minutes.
Transfer to a serving plate to finish cooling.
Top with squirty vegan cream swirls.
Or if using frosting….
Cream together the cream cheese and butter, then add in the vanilla extract, protein powder and icing sugar. Beat well until smooth and fluffy.
Spread over the cooled cheesecake.