Protein Cheesecake

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Protein Cheesecake

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!


Ingredients:

  • 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

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

Directions:

1. Preheat oven to 350 degrees.

2. Blend all ingredients together in a large mixing bowl, making sure there are no chunks in the batter.

3. Pour cheesecake batter into a lightly sprayed 9-inch round baking pan.

4. Bake for 30-40 minutes & enjoy!

*Cooking tip: 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.


Servings: 8

Macros per serving (1/8) : 293 cals | 17g fat | 20g carbs | 15g protein

 

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