No-Bake Chocolate Cherry Protein Cheesecake

As far as cheesecake goes, this easy plant-based recipe is an indulgent, but nourishing treat. The creamy, decadent base is made with REBBL Dark Chocolate Protein Elixir, which has 16 grams of complete protein as well as super herbs and adaptogens. REBBL incorporates super herbs and adaptogens in efficacious levels: maca, reishi, and ashwagandha. The maca in REBBL’s Dark Chocolate Protein supports energy levels and balanced hormones, the reishi helps with detoxification, and the ashwagandha supports endurance, cognitive function, and relaxation.

  • Prep Time: 20 minutes
  • 2 hours rest
  • Serves: 18
  • Vegan

Ingredients

Crust

  • 12 graham crackers
  • 1⁄3 cup + 2 Tablespoons unrefined coconut oil, melted

Filling

  • 1 3⁄4 cups raw cashew pieces, soaked for 2 hours, rinsed and drained
  • 12 ounces REBBL Dark Chocolate Protein
  • 3⁄4 cup frozen cherries
  • 1⁄3 cup raw cacao powder
  • ¼ cup unrefined coconut oil, melted
  • 1⁄4 cup pure maple syrup
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon sea salt

Topping 

  • 14 ounce can full-fat coconut milk, refrigerated for 24 hours
  • 2 Tablespoons organic powdered sugar
  • 1⁄3 cup cacao nibs
  • 18 fresh cherries

Instructions

  1. To make the crusts, add the graham crackers to a food processor and pulse until finely ground. Add in the melted coconut oil and pulse a few more times to combine.
  2. Line muffin tins with 18 cupcake liners. Add a heaping Tablespoon of crust mixture to each. Use a small glass to tightly pack it down into an even, flat layer.
    Repeat for the other tins. Set aside while you prepare the cheesecake filling.
  3. Add all of the filling ingredients to a high-speed blender. Process for 1-3 minutes, or until the texture is very smooth. Pour the filling evenly over the crusts there should be about ¼ inch of the cupcake liners showing at the top). Freeze until firm, approximately 2 hours.
  4. To make the coconut whipped cream, open the can of coconut milk and scoop out the top layer of solid coconut cream into the bowl of a stand mixer, or use an electric hand mixer. Mix the coconut cream and powdered sugar on low speed until combined, then at high speed for one more minute until light and fluffy.*
  5. For best and creamiest texture: Allow the cheesecakes to soften slightly (about 10-15 minutes) before serving. Top each with coconut whipped cream, a sprinkle of cacao nibs, and a fresh cherry. Want something simple, indulgent, and decadent? This is just the thing.

Note: Save the remaining coconut liquid for smoothies! Leftover coconut whipped cream can be stored in a container in the fridge for 5-7 days. The whipped cream will harden when cold, just mix it on high speed until it’s light and airy again before using.

 

 

 

 

 

Family- Favorite Cheesecake

The expression “icing on the cake” was made for this cheesecake recipe. The topping on this cheesecake is what makes it a staple on our dessert tables. It’s perfect for dinner parties, holidays or just when you’re craving something decadent!

  • Prep Time: 20 min
  • Cook Time: 60 min
  • Serves 12
  • Vegetarian

Ingredients

Crust

  • 2 1/2 cups of graham cracker crumbs (about 40 squares crushed)
  • 1⁄3 cup sugar
  • 1⁄2 cup Organic Valley butter, melted

Filling

  • 24 oz Organic Valley cream cheese (3 packages) softened
  • 1 1/2 cups of sugar
  • 1 teaspoon vanilla extract
  • 4 Organic Valley large brown eggs,
    separated

Topping

  • 1/2 cup Organic Valley sour cream
  • 1⁄2 teaspoon vanilla extract topping
  • 2 Tablespoons sugar
  • 1⁄2 cup Organic Valley heavy
    whipping cream, whipped

Instructions

  1. Combine the graham cracker crumbs and sugar in a small bowl. Stir in butter,
    then press the mixture into bottom of a greased 9” springform pan and up 2” high
    on the sides. Bake at 350° F for 5 minutes, then remove crust from oven and reduce
    heat to 325°.
  2. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
    Add egg yolks and beat on low until combined.
  3. In a small bowl, beat egg whites until soft peaks form. Fold into the cream
    cheese mixture, then pour over crust.
  4. Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10
    minutes. Carefully run a knife around the edge of the pan to loosen, then cool for
    another hour. Refrigerate until completely cool. Combine the sour cream, sugar,
    and vanilla. Fold in whipped cream and spread over cheesecake. Refrigerate
    overnight. 

 

 

 

 

 

 

Recipe: Chocolate Cake with Ganache

Ingredients:

Cake

  • 1⁄2 cup cocoa powder
  • 3⁄4 cup strong coffee, hot
  • 1 1⁄4 cup all-purpose flour
  • 1 cup granulated sugar
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon baking soda

Ganache

  • 1 cup heavy cream
  • 1⁄4 teaspoon sea salt
  • 1⁄3 cup vegetable oil
  • 2 large eggs
  • 1⁄4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 Alter Eco chocolate bar
  • 3 Alter Eco chocolate bars, chopped

Instructions: 

Cake

1. Preheat oven to 350° F. Grease an 8” square or a 9” round cake pan and line with parchment.
2. Whisk cocoa powder and hot coffee in a small bowl until smooth. Set aside to cool.
3. Sift together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together oil, eggs, sour cream, and vanilla.
4. Add dry mixture to wet mixture and stir until fully incorporated.
5. Slowly stir in cocoa mixture.
6. Pour batter in prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool for 10 minutes, then turn out onto a wire rack to cool.

Ganache

8. Heat cream in a small saucepan until it reaches a boil.
9. Pour cream over chopped chocolate, set aside for 5 minutes, and then stir until smooth.
10. Pour ganache over the cooled cake.
11. With a vegetable peeler, shave chocolate onto the top of the cake.

 

Everything for this recipe can be purchased at your local Nutrition Smart, to find the closest location to you click here.

 

Recipe: Classic Chocolate Chip Cookies

  •  Prep Time: 20 min
  • Cook Time: 16 min
  • Serves: 12
  • Vegetarian

Ingredients: 

  • 1 cup plus 2 Tablespoons white flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick unsalted butter, softened
  • 6 Tablespoons sugar

Instructions: 

  1. Preheat oven to 350° F.
  2. In a medium bowl combine the flour, baking soda, and salt, then set aside.
  3. Beat the butter and sugars together until smooth and light in color, then beat in vanilla and egg.
  4. Slowly add flour mixture, beating until smooth and just incorporated. Stir in chips.
  5. Drop batter onto a parchment lined baking sheets, 1 Tablespoon each about 3 inches apart, about 6 per sheet.
  6. Bake for 8 mins or until lightly golden and remove from oven. Leave cookies to cool slightly before transferring cookies onto a cooling rack to cool completely.

Everything for this recipe can be purchased at your local Nutrition Smart, to find the closest location to you click here.