Today, we’re swiping left and giving you my absolute favorite dessert recipe of all time! This protein cheesecake recipe is delicious, protein packed, and fit for almost any diet.
Protein cheesecake…you lost me?! I know what you’re thinking – this can’t possibly really taste like cheesecake. Well, take my word for it that this cheesecake recipe is flavorful AND macro-friendly! I’m anxious to play around with different protein flavors (hint hint: pumpkin cheesecake?!) but in the meantime, this classic protein cheesecake will do Plus the macros on this are amazing!
2-8 oz. reduced fat cream cheese, softened at room temperature
2 scoops vanilla protein powder
1 C plain, non-fat greek yogurt
132g egg whites
1 oz stevia
1 tsp. vanilla extract
Ingredients for graham cracker crust:
8 graham crackers, crushed to a powder (I did this with a rolling pin and a zip-lock bag)
1/4 C stevia
1/4 C light butter
Preheat oven to 325°.
In a medium size bowl, mix together crushed graham crackers, melted butter and stevia. Set aside.
In a large mixing bowl, combine all ingredients on medium speed until all ingredients are well combined.
In a light greased spring pan, pour graham cracker crust mixture and press evenly with your fingers, making sure there are no holes in the crust.
Pour cheesecake mixture on top of the crust and place in the oven on the middle rack.
Bake at 325° for 25 min then turn down the oven to 200° and continue baking for an additional hour, or until the center no longer jiggles when the pan is lightly shaken.
Allow to cool completely. Refrigerate for at least 4 hours before serving.
Macros per serving (1/8) : 293 cals | 17g fat | 20g carbs | 15g protein
NOTE*: Once the cheesecake has finished cooking, leave it in the oven with the door slightly cracked and allow to cool for ~an hour. This will help prevent cracks in your cheesecake, which normally happens with drastic changes in temperature, like taking it from the oven straight to your counter.
Store in an airtight container up to 5 days.