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Pecan Pie Protein Cheesecake

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  • prep time - 20 mins
  • cook time - 20 mins
  • total time - 130 mins
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  • serves - 10-12

This cheesecake is perfect for Thanksgiving and we’re adding this Pecan Pie Protein Cheesecake to our list of things to be thankful for! 

This is a healthy spin on a holiday classic that just happens to be gluten-free and vegan, making it perfect for catering to various dietary needs⁠.⁠ 



  • 120g Oat Flour (blended oats) 
  • 30g Coconut Oil, melted 
  • 30g Coconut Sugar⁠
  • 60ml Warm Water 
  • 150g Vegan Cream Cheese ⁠
  • 200g Vegan Yoghurt (Greek-style or Coconut) 
  • Juice of 1 lemon 
  • 70g Performance Vanilla 
  • 60g Coconut Sugar⁠
  • 100g Vegan Yoghurt 
  • 50g or more Pecan nuts⁠


  1. Preheat oven to 180C / 350F / 160C fan and lightly grease an 8-inch spring-form cake tin.
  2. Add the crust ingredients to a bowl and mix until combined. If your mixture is too wet, add some more oat flour; if too dry, add a splash of water.
  3. Press the mixture into the bottom of your cake tin and bake for 15-20 minutes until lightly golden. Set aside to cool.
  4. Add the filling ingredients to a bowl and use an electric whisk to whisk until smooth. Transfer the mixture onto your crust then pop into the freezer for at least an hour to set.
  5. Once the filling has set, prepare the caramel sauce by combining coconut sugar and yoghurt in a saucepan on medium heat, stir for a couple of minutes until golden brown and combined (but not hot) then remove from heat and fold in pecan nuts.
  6. Remove the cheesecake from the tin then pour the pecan caramel sauce on top. Refrigerate for at least 30 minutes then serve!⁠

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