Vegan Cheesecake in a Jar with Strawberries - High Protein

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I really, really, really have to share something that's been weighing on my heart.

Before I went vegan, I used to love eating cheesecakes on Shavuot that I would make myself using lean cheese, yogurt, a bit of sugar, and lots of eggs.

A cake high in protein and low in calories.

When I became vegan and stopped eating animal products, I must admit that I struggled to find a worthy nutritional alternative to those diet cheesecakes.

Vegan "cheesecakes" are usually rich in nuts like cashews or almonds, or oils like coconut oil. That's great, and I'm sure those cakes are delicious, but... they are very high in calories.

On Shavuot last year, I published a recipe for a festive and beautiful vegan cheesecake that is low in calories: a slice contains 10g of protein and 337 kcal, and it's definitely a worthy alternative.

Its only downside is that it requires a bit of work.

So, if you still want to whip up something indulgent for the holiday meal that's high in protein, without unnecessary added oils and calories, I suggest bringing this dessert cup: Vegan Cheesecake in a Jar with Strawberries.

And it's very high in protein.

You can serve it in glasses, but in my opinion, it's coolest to serve it in jars.

A bit about the recipe:

In this recipe, I used natural Bio soy yogurt. I really like this yogurt because it’s unsweetened and gives a nice, slightly tangy taste.

To create volume and a bit of stability, I used some natural Tnuva tofu and a bit of oats (also for added dietary fiber). If you want to replace the oats, you can use the same amount of ground green buckwheat.

You can, of course, use any fruit you desire; I recommend all types of berries (like strawberries, raspberries, cranberries, blueberries, etc.).

You can use frozen, fresh, or even dried fruit (just without added sugar).

For those who don't know: berries are wonderful fruits because they are low in calories, high in water content, and also contain a beautiful amount of antioxidants, vitamins, and minerals.

For the base, I used Petit Beurre biscuits. You can replace them with a mixture of oats and date paste (though this will dramatically increase the calorie count).

For extra flavor and interest, I made a quick chia jam. It's a wonderful source of Omega-3 and dietary fiber.

You can completely cut corners and add a tablespoon of sugar-free jam = 17 kcal.

I used coconut sugar for an added deep, nutty flavor, which is a personal favorite. If you want a light-colored jam with a vibrant color, use white sugar. Coconut sugar gives the jam its characteristic dark tint.

I used one scoop of vanilla soy protein powder. If you have strawberry or even blueberry flavored protein powder, go for it. It will blend perfectly.

Nutritional values by clinical dietitian and fitness trainer Noam Bechar:

Each jar of vegan strawberry cheesecake (250g) contains:

340 kcal

20g Protein

49g Carbohydrates

11g Fat

Vegan Cheesecake with Strawberries

Prep Time 5 minutes

Servings 3 servings

Ingredients

For the Chia Jam

• 150 g frozen strawberries 1 cup
• 15 g coconut sugar 1 tbsp
• 12 g chia seeds 2 tbsp
• juice from half a lemon

For the Cheese Cream

• 250 g Tnuva BIO soy yogurt, natural flavor 2 cups
• 150 g frozen strawberries 1 cup
• 100 g Tnuva natural tofu
• 35 g oats 3-4 tbsp
• 30-60 ml Tnuva soy drink lite 3-6 tbsp
• juice from half a lemon
• 25 g vanilla soy protein powder 1 scoop

For the Base Layer

• 80 g Petit Beurre biscuits about 10-12 biscuits

Instructions

1. Prepare the Chia Jam

2. In a wide pot, add 150g strawberries, 2 tablespoons of coconut sugar, and lemon juice, and bring to a boil while stirring.

3. The strawberries should release a lot of liquid. This is normal.

4. Add the chia seeds and stir well so that all the liquid is absorbed by the seeds. Turn off the heat and set aside.

5. Prepare the Cheese Cream

6. Blend all the ingredients well in a food processor until a smooth texture is achieved.

7. Prepare the Base Layer

8. Grind the Petit Beurre biscuits in a food processor until a grainy texture is achieved.

9. If you want the cookies to be less sandy, add a tablespoon or two of water or soy drink and press down well.

10. Assemble the Dessert

11. In a deep jar, place 2-3 tablespoons of the crushed biscuits.

12. You can decorate the sides with sliced strawberries.

13. Pour the "cheese" mixture on top.

14. Top with 2 tablespoons of the chia jam and finally garnish with fresh strawberries.