make the chocolate crust: in a medium bowl, combine the almond flour, oat flour, unsweetened cocoa powder, maple syrup, almond milk, and sea salt. mix until the mixture holds together like a dough. add more almond milk if needed for the right consistency but this should be sufficient.

press the mixture evenly into the bottom of an 8-inch springform pan lined with parchment paper, ensuring it’s tightly packed. place the pan in the freezer to set while you prepare the filling.

prepare the filling: in a large mixing bowl, beat the softened vegan cream cheese until smooth and creamy.

add the chocolate protein powder, maple syrup, dairy-free milk, and vanilla extract to the cream cheese. beat until all ingredients are well combined and the mixture is smooth.

if you’re adding the unsweetened cocoa powder for extra chocolate flavor, sift it in if you would like and mix until fully incorporated.

assemble the cheesecake: remove the crust from the freezer and pour the filling over the crust. use a spatula to spread it evenly.

smooth the top with the spatula, then cover the pan with plastic wrap or aluminum foil. freeze the cheesecake for at least 3-4 hours, or until fully set.

erve: once the cheesecake is set, remove it from the springform pan. slice and enjoy! you can garnish with fresh berries, shaved chocolate, or a drizzle of melted chocolate if desired.