High-Protein Vegan Chocolate Peppermint Cheesecake Cups (No Bake Holiday Dessert Recipe)

Read my writing on Substack + a private podcast: http://maximesigouin.substack.com Want to lose your next 3–5 lbs the sustainable way? Join my free 6-day email series where I break down exactly how to structure your workouts, nutrition, and habits if you are a plant-based eater over 50. 👉 Sign up here to get the first lesson instantly: https://fitvegancoaching.com/newsletter Apply for Coaching here: https://book.fitvegancoaching.com/yt Instructions on the recipe: High-Protein Vegan Chocolate Peppermint Cheesecake Cups (No-Bake | Plant-Based | High Protein) Equipment Blender (Vitamix or similar) Small cups, jars, or ramekins Spoon 🌰 Crust Ingredients (makes ~4 small cups) ½ cup rolled oats 4 Medjool dates, pitted 1 Tbsp peanut butter (or almond butter) 1 tsp maple syrup Optional: pinch of salt Optional if needed for blending: a splash of almond milk a little extra nut butter Crust Instructions Add oats, dates, peanut butter, and maple syrup to a blender. Blend until a thick, sticky mixture forms (you may need to stop and push it down). If too dry, add a small splash of almond milk or a bit more nut butter. Press firmly into the bottom of each cup to form the crust layer. Set aside while preparing the filling. 🍫 Chocolate Peppermint Filling Ingredients 6 oz silken tofu 1 scoop chocolate vegan protein powder 1 Tbsp cocoa powder 2 Tbsp maple syrup ½ tsp peppermint extract ⚠️ (Peppermint is strong — you can start with ¼ tsp and adjust) 2 Tbsp unsweetened almond milk Filling Instructions Add all filling ingredients to the blender. Blend until completely smooth and creamy. Taste and adjust sweetness or peppermint if needed. Spoon evenly over the crust layer in each cup. ❄️ Chill Refrigerate 10–15 minutes, OR Freeze ~5 minutes if you’re short on time. ✨ Optional Toppings Crushed candy cane Soy chocolate protein crispies Cacao nibs Extra cocoa powder dusting Notes & Tips Silken tofu is key for the creamy cheesecake texture. You can substitute soaked cashews, but tofu keeps it higher protein. Easy to scale up for meal prep or holidays. Fits well into macros for a high-protein dessert. Follow me on Instagram: https://www.instagram.com/maximesigouin_/ Try out the Superfood Adaptogenic Protein Blend from Nutrigazm. Use the code FitVegan15 to save 15% off any one time order and use code FitVegan20 to save 20% off all subscription orders over at www.nutrigazm.com In today’s video, we’re making a simple, delicious, high-protein Christmas treat: Chocolate Peppermint Protein Cheesecake Cups—fully plant-based and no baking required. I’ll walk you through the step-by-step process as we blend wholesome ingredients like oats, dates, peanut butter, protein powder, almond milk, and tofu to create a rich crust and a creamy, festive peppermint filling. You’ll get tips for perfect texture, easy substitutions, and how to boost the protein while keeping it light and healthy. We’ll also share a free resource to help you improve body composition and hit your fitness goals. Stick around for the taste test, and don’t forget to subscribe as we work toward our goal of 25,000 subscribers! 00:00 Introduction and Overview 01:01 Ingredients for Vegan Cheesecake Cups 01:53 Making the Crust 04:49 Preparing the High Protein Filling 07:57 Blending and Final Touches 10:09 Tasting and Final Thoughts 12:27 Conclusion and Call to Action My name is Maxime Sigouin, and I'm the founder of Fit Vegan Coaching, a company that has helped over 1,100 + whole food plant-based enthusiast over 50 transform their body composition and strengthen their bones while building lean muscle.. After losing my grandfather and ex-fiancée to breast cancer, I've embarked on this mission to help 10,000 people get lean, thrive, and disease-proof their bodies on plants by 2033 and 1 million by 2050.