Chickpeas have (successfully) infiltrated dessert recipes. There’s good reason for that. These ecru-hued, round beans have a distinctively creamy texture and nutty taste. And they’re not alone. White kidney, cannellini and Great Northern beans are similarly smooth and delicious in secretly healthy sweets. That’s why this no-bake strawberry cheesecake recipe calls for any of the above. The other good-for-you ingredients? They’re non-negotiable.
Makes 8 cheesecake squares
Macros for 1 square:
107.3 calories
8.3 g protein
9.7 g carbs
0.5 g sugar
5.5 g fat
5 g fiber
Ingredients
1 Strawberry Cheesecake Quest Bar
1 scoop Giant Sports Delicious Vanilla Shake Protein Powder
1 cup canned chickpeas, drained
1 Tbsp. sugar-free cheesecake pudding mix
3 Tbsp. honey
¼ cup coconut oil, melted
2 Tbsp. sugar-free strawberry jam
3 Tbsp. granulated stevia
½ tsp. vanilla extract
4 fresh strawberries, chopped
Directions
- Place chickpeas, honey, pudding mix, protein powder, coconut oil, stevia and vanilla in a food processor. Blend until batter is smooth (stop and scrap the sides to ensure mixture is completely smooth – this takes a while, so be patient).
- Carefully stir in chopped strawberries.
- Line a small square dish with plastic wrap (I used a mini loaf pan about 2” x 5”).
- Microwave the Quest bar for 10 seconds and mold onto the bottom of the dish.
- Pour cheesecake batter over the Quest bar crust and smooth evenly with the back of a spoon.
- Spread jam on top. Place in freezer for approximately 2 hours.
- Remove from freezer and let sit for 20 more minutes before cutting into 8 squares. Enjoy!