Deliciously smooth and creamy protein cheesecake that tastes anything but healthy! Each slice is packed with 18g of protein and is perfect for everyone!
Protein Cheesecake is a delightful dessert that combines the creamy and indulgent taste of traditional cheesecake with the added benefit of protein. Its creation aims to offer a healthier alternative for individuals looking to satisfy their sweet tooth while staying on track with their fitness goals.
This delectable treat not only appeals to cheesecake lovers but also to those seeking a protein-rich option. It provides an excellent source of this essential macronutrient, which is crucial for muscle growth, repair, and overall well-being. Protein Cheesecake offers the perfect way to incorporate protein into your diet without sacrificing flavor or enjoyment.
While many find it challenging to consume sufficient protein daily, this innovative recipe ensures that your protein needs are met in the most delicious way possible. Its smooth and velvety texture, combined with a touch of sweetness, creates a dessert that is both nutritious and satisfying.
Protein Cheesecake can be enjoyed guilt-free, as it allows individuals to maintain their healthy lifestyle without compromising on taste. Whether you are a fitness enthusiast, health-conscious individual, or simply someone who appreciates a delicious dessert, Protein Cheesecake is sure to tickle your taste buds and leave you craving for more.
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INGREDIENTS YOU NEED
- Crust:
- 1 1/4 cups almond flour
- 2 tbsp protein powder
- 2 tbsp monk fruit or granulated sweetener of choice
- 1/4 cup unsalted butter melted
Protein Cheesecake:
- 2 8 oz packages cream cheese room temperature
- 2/3 cups monk fruit or granulated sweetener of choice
- 1/2 cup vanilla protein powder
- 1/3 cup heavy cream
- 1/3 cup greek yogurt
- 2 tsp vanilla extract
- 2 large eggs
Instructions To Make Protein Cheesecake
- Preheat your oven to 350 degrees F. Line the bottom of a 7 inch springform pan with a parchment paper and set aside.
- Make your crust by mixing all of your ingredients together until well incorporated and evenly spread over the bottom and up the sides of your prepared springform pan.
- Bake your crust for 8 to 10 minutes.
- Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.
- Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, monk fruit, vanilla protein powder, heavy cream, greek yogurt, and vanilla until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined.
- Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours, preferably over night.
- Once done chilling, slice and enjoy!
Protein Cheesecake
Ingredients
Crust:
- 1 1/4 cups almond flour
- 2 tbsp protein powder
- 2 tbsp monk fruit or granulated sweetener of choice
- 1/4 cup unsalted butter melted
Protein Cheesecake:
- 2 8 oz packages cream cheese room temperature
- 2/3 cups monk fruit or granulated sweetener of choice
- 1/2 cup vanilla protein powder
- 1/3 cup heavy cream
- 1/3 cup greek yogurt
- 2 tsp vanilla extract
- 2 large eggs
Instructions
- Make your crust by mixing all of your ingredients together until well incorporated and evenly spread over the bottom and up the sides of your prepared springform pan.
- Bake your crust for 8 to 10 minutes.
- Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.
- Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, monk fruit, vanilla protein powder, heavy cream, greek yogurt, and vanilla until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined.
- Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours, preferably over night.
- Once done chilling, slice and enjoy!
Notes
Nutrition
Frequently Asked Questions About Protein Cheesecake
Absolutely! I like to slice it up and wrap each individual piece tightly in cling wrap and then in a airtight container or a freezer bag.
Store in an airtight container in your fridge for up to 5 days.
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So good!!