½cupnatural peanut buttercreamy, just peanuts and salt
1scoop vegan peanut butter flavored protein powderoptional
Add oats, coconut sugar and salt to the bowl of a food processor and pulse into fine crumbs. With the food processor on low, drizzle in melted coconut oil until mixture is moistened and sticky.
Scoop the oat mixture into a 6 inch springform pan and tightly pack into the bottom and ⅓ of the way up the sides, pressing down with the back of a measuring cup. Refrigerate crust while you prepare the filling.
In a large bowl, beat together vegan cream cheese, stevia, ¼ cup of coconut oil, lemon juice, peanut butter and protein powder with an electric hand mixer until smooth and creamy.
Pour cheesecake batter into chilled crust and smooth out into an even layer. Refrigerate for at least 6 hours or overnight. Once set, remove the outer part of the springform pan, slice into eight pieces and enjoy!
This cheesecake can be stored in an airtight container in the refrigerator for up to five days.