Dairy Free Protein Chocolate Lasagna

This layered dessert makes an impressive treat for any gathering. It is rich, delicious, and sure to please a crowd.

Prep Time 25

Cook Time 2

Total Time 27

Servings 12 servings

Calories 495 kcal

For the Cookie Crust

For the Cheesecake Layer

For the Chocolate Pudding Layer

For the Topping

Pulse the cookies in a food processor into fine crumbs, then add the melted butter and pulse until the mixture looks like wet sand. Press firmly into the bottom of a 9x13-inch dish and freeze for 10 minutes.
Beat the cream cheese until smooth, then add the yogurt, vanilla protein powder, powdered sugar and vanilla and beat until thick and lump free. Fold in 1 cup of the whipped topping until light and fluffy.
Spread the cheesecake layer evenly over the crust and freeze for 15 minutes to firm up, which keeps the layers clean and distinct.
Melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth, and let cool for 5 minutes. Blend the tofu until completely smooth.
Add the melted chocolate, cocoa powder, maple syrup, chocolate protein powder, vanilla and salt to the tofu and blend until thick, glossy and silky, scraping down the sides once or twice.
Dollop the chocolate pudding over the cheesecake layer and gently spread it into an even layer, working from the center out so the layers do not mix.
Spread the remaining whipped topping over the pudding and sprinkle with the mini chocolate chips.
Refrigerate for at least 4 hours or overnight, until set. Cut into squares and serve cold.

Serving: 1servingCalories: 495kcalCarbohydrates: 53gProtein: 10gFat: 27g

Course Dessert

Cuisine American

Keyword chocolate lasagna, dairy free, no bake dessert, protein dessert

Let us know how it turned out!