Watch me make the best (and quickest) protein cheesecake recipe you will ever find! With 135 grams of protein an only 11 grams of fat, how can you go wrong? Kick the sweet-tooth without feeling guilty!
All of my preferred Protein Powder and Supplements can be found here (with discount):
Lean Body on Amazon:
Lean Pro 8 on Amazon:
The Protein Chef/DHFTNS Store and Personal Training Programs:
Products/Ingredients that I use:
Buy the Healthy ‘N Fit Whey Protein I use:
Buy the Healthy ‘N Fit Egg Protein I use:
Purchase my slow cooker (cheap and great quality):
Purchase my mini blender here:
Purchase the Escali Primo Digital Kitchen Scale here:
Black & Decker Food Processor (Great investment – Only $25!) – I’ve had mine forever!
Here is the recipe:
12 Ounces Fat Free Cream Cheese (339g)
12 Ounces Plain Fat Free Greek Yogurt
2 Large Eggs
3/4 Cup Sweetener
1/4 Teaspoon Salt
2 Scoops Protein Powder (60g) (I prefer vanilla)
10-15 Drops Liquid Sweetener (Optional)
1 Teaspoon Vanilla Extract
Calories in the whole cheesecake:
Saturated Fat: 4g
Mix all of the ingredients together in a bowl for 2:00-3:00. Take out and spray a 6” cake pan with non-stick cooking spray. Put parchment paper inside your cake pan. Bake on 325°F/162°C for 30:00-32:00. Turn your oven down to 200°F/93°C and bake for another 50:00-60:00. Let cool in the fridge for a few hours (preferably overnight)!
Buy the exact cake pan I use here:
Top it with my protein frosting!
The flavor of protein you use will determine the flavor of cheesecake you make
Think outside the box and put anything you want on top of it (cool whip, nuts, whip cream, fruit, chocolate or peanut butter chips, etc)!
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Licensed under Creative Commons: By Attribution 3.0