High-Protein Vegan Cheesecake Jars With Strawberries
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I have to—have to—get something off my chest.
Before I went vegan, I loved making myself cheesecakes for Shavuot (the Jewish holiday traditionally celebrated with dairy foods). I'd use low-fat cheese, yogurt, a little sugar, and lots of eggs.
High in protein. Low in calories. My kind of cake.
When I went vegan and stopped eating animal products, I have to admit that I couldn't find a replacement that measured up nutritionally to those lighter cheesecakes.
Vegan "cheesecakes" tend to be loaded with nuts, like cashews or almonds, or oils, like coconut oil. Nothing wrong with that, and I'm sure they're delicious. But…they can really pack in the calories.
Last Shavuot, I shared a recipe for a beautiful, celebration-worthy vegan cheesecake on the lighter side: each slice has 10 grams of protein and 337 calories. It's definitely a solid alternative.
The only catch? It takes a little work.
So if you want to whip up something special for your holiday meal that's high in protein, without extra oils and the calories they bring, here's my suggestion: vegan cheesecake jars with strawberries.
And yes, plenty of protein.
You can serve these in glasses, but I think jars are way more fun.
A Few Recipe Notes
I used plain Bio (an Israeli soy yogurt line) in this recipe. I'm a big fan because it's unsweetened and has a lovely, gentle tang.
For body and a little structure, I added plain tofu from Tnuva (a major Israeli dairy and soy brand) and a little oatmeal, which also adds fiber. If you'd rather skip the oats, you can substitute the same amount of ground raw buckwheat groats.
Of course, you can use whatever fruit you like. I recommend berries of all kinds: strawberries, raspberries, cranberries, blueberries, you name it.
Frozen works. Fresh works. Even dried works—just choose fruit without added sugar.
If berries aren't already on your radar, here's why I love them: fresh berries are low in calories, high in water, and supply a nice mix of antioxidants, vitamins, and minerals.
For the base, I used Petit Beurre cookies (crisp, plain cookies popular in Israel). You can replace them with a mixture of oats and date paste, though that can substantially increase the calorie count.
For another layer of flavor, I made quick chia jam. It's also a wonderful source of omega-3s and fiber.
Want a shortcut? Use a tablespoon of sugar-free jam instead: 17 calories.
I used coconut sugar for its deep, nutty flavor, which I especially love. If you want a brighter jam with a more vibrant fruit color, use white sugar. Coconut sugar gives the jam its characteristic brown tint.
I added a scoop of vanilla soy protein powder. If you have strawberry or even blueberry protein powder, go for it. Either would fit right in.
Nutrition Information From Noam Bachar (an Israeli clinical nutritionist and fitness trainer):
Each 250 g (8.8 oz) jar of vegan strawberry cheesecake contains:
340 calories
20 grams protein
49 grams carbohydrates
11 grams fat
Vegan Cheesecake With Strawberries
Ingredients
For the Chia Jam
- 150 g (5.3 oz) frozen strawberries 1 cup
- 15 g (0.5 oz) coconut sugar 1 tablespoon
- 12 g (0.4 oz) chia seeds 2 tablespoons
- juice of 1/2 lemon
For the Cheesecake Cream
- 250 g (8.8 oz) Tnuva plain BIO soy yogurt 2 individual containers
- 150 g (5.3 oz) frozen strawberries 1 cup
- 100 g (3.5 oz) Tnuva plain tofu
- 35 g (1.2 oz) oats 3–4 tablespoons
- 30-60 ml (1–2 fl oz) Tnuva light soy milk 3–6 tablespoons
- juice of 1/2 lemon
- 25 g (0.9 oz) vanilla soy protein powder 1 scoop
For the Cookie Base
- 80 g (2.8 oz) Petit Beurre cookies 10–12 cookies
Instructions
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Make the chia jam.
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Add 150 g (5.3 oz) strawberries, 2 tablespoons coconut sugar, and the lemon juice to a wide saucepan. Bring to a boil, stirring as it heats.
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The strawberries will release plenty of liquid. That's exactly what you want.
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Add the chia seeds and stir well so they absorb the liquid. Turn off the heat and set aside.
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Make the cheesecake cream.
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Blend all the cheesecake cream ingredients in a food processor until smooth and uniform.
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Make the cookie base.
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Pulse the Petit Beurre cookies in a food processor until you have coarse crumbs.
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If you'd like a base that's less sandy, add 1 or 2 tablespoons of water or soy milk and press the crumbs firmly into place.
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Assemble the dessert.
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Spoon 2–3 tablespoons of cookie crumbs into the bottom of a deep jar.
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For a pretty presentation, arrange sliced strawberries against the sides of the jar.
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Pour the cheesecake cream over the crumbs.
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Top with 2 tablespoons of chia jam and finish with fresh strawberries.
