101 g Protein Cheesecake made with CHICKPEAS

Ingredients

• 1 can (15 oz) Canned Chickpeas (drained and rinsed)
• 2 cups Water
• 1 cup Pitted Dates (roughly chopped for easier blending)
• 1 package (14 oz) Silken Tofu (soft, no need to press)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Salt (optional, to enhance flavor)
• 1 cup Plant‑Based Milk (e.g., almond, soy, oat)

Instructions

1. Rinse Chickpeas

   Open the can of chickpeas, pour into a colander, rinse under cold water and let drain completely.

   Time: PT2M

2. Blend All Ingredients

   Add the drained chickpeas, 2 cups water, 1 cup chopped dates, the package of silken tofu, 1 tbsp lemon juice, 1 tsp vanilla extract, ¼ tsp salt and 1 cup plant‑based milk into the blender. Blend on high until the mixture is completely smooth and creamy.

   Time: PT5M

3. Transfer to Tin

   Pour the smooth batter into a 9‑inch springform cheesecake tin, smoothing the top with a spatula.

   Time: PT2M

4. Bake

   Place the tin on the middle rack of a pre‑heated oven and bake at 320°F for 40 minutes, or until the edges are set and the center is just slightly wobbling.

   Time: PT40M

   Temperature: 320°F

5. Cool & Chill

   Remove the cheesecake from the oven, let it sit at room temperature for 10 minutes, then cover and refrigerate for at least 2 hours before serving.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g