What is the definitive guide to Carolyn Scott's Protein Packed Vegan Chocolate Chip Cheesecake recipe?

My Protein Packed Vegan Chocolate Chip Cheesecake is a delicious and guilt-free dessert that’s perfect for any occasion! Here’s a quick guide to making it:

Crust:

• 2 boxes of vegan cookies or graham crackers (I used Simple Mills Brownie Thins)
• 6 tablespoons vegan butter, room temperature

Filling:

• 2 1/2 cups vegan cream cheese, room temperature
• 2 cups vegan Greek yogurt (plain or vanilla)
• 1/2 cup protein powder (plain or vanilla)
• 2/3 cup monk fruit sweetener
• 2 1/2 tsp pure vanilla extract
• 2 tablespoons lemon juice
• 1 bag of chocolate chips

Instructions:

1. Make the crust by pulsing the cookies in a food processor, mixing with butter, and pressing into a greased 9-inch springform pan. Chill to set.

2. Preheat the oven to 350°F and prepare a water bath.

3. Blend the filling ingredients (except chocolate chips) until smooth, then fold in the chips.

4. Pour the filling over the crust and bake for 30 minutes. Turn off the oven and let it sit for 5 minutes without opening the door.

5. Cool on the counter, then refrigerate for at least 6 hours to firm up.

Enjoy your cheesecake!

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