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Chocolatey protein cheesecake


Preparation time: 45 minutes

The quantity is good for an 18 cm tin.

First the base:

  1. Place the black beans (alternatively, you can also use kidney beans), the pitted dates, 40 g of protein powder, the peanut butter, the coconut milk, a pinch of salt and 80 ml of soya milk in a blender and blend until smooth.
  2. Line a baking tin with some baking paper and spread the batter into the tin for the base.
  3. Preheat the oven to 175 °C.

Now for the filling:

  1. Now you can start the chocolatey cheesecake filling
  2. .
  3. Place the soya yoghurt, pudding powder, 50 g protein powder, 100 ml soya milk and coconut blossom sugar in a bowl and mix with a whisk until you can no longer see any lumps.
  4. Fill the cheesecake mixture into the baking tin and place both together in the oven for around 30 minutes.
  5. Let the cake cool slowly and in peace and then put it in the fridge overnight.
  6. If you like, you can add a few chocolate chips
  7. .

nutri+ wishes you bon appétit!


150 gblack beans
90 gNature's Protein, chocolate
30 gDates
30 gPeanut butter
50 gCoconut milk, creamy
80 mlSoy milk
1 pinchSalt
500 gSoy yoghurt
50 gPudding powder, chocolate
100 mlSoy milk
30 gCoconut blossom sugar