Maddie from Let’s Eat Plants put the viral chickpea cheesecake trend to the test by making two popular recipes and comparing them side by side. The first recipe from Epic Mint Leaves focused on simplicity with whole-food ingredients, while the second recipe from Sauce Stache took a more traditional route with a crust made from crushed cookies. Both versions relied on chickpeas, cashews, and tofu for the base, with additional ingredients like lemon juice and zest added for flavor.

After baking and setting the cheesecakes overnight, Maddie did a taste test. The first version lacked tang and richness, while the second version, with the addition of lemon, achieved a more authentic cheesecake flavor and creamier texture. Despite not fully replicating a classic cheesecake, both versions offered a healthier, nutrient-dense twist on dessert, appealing to those looking for alternatives with added fiber and protein. Enjoying these chickpea cheesecakes for what they are, Maddie’s experiment showed that with the right balance of ingredients, they can come surprisingly close to the real thing.