Macro Friendly Protein Cheesecake

Step 1

Preheat your oven to 350°F.

Step 2

Mix the protein pancake mix and applesauce together until it has combined.

Step 3

Spray an 8 inch pie pan or springform pan with oil and add the crust mixture to the dish. Using a spoon, spread the mixture around the bottom of the pan (and up the sides of the dish if using pie pan) in an even layer as best as you can.

Step 4

Parbake for 5-10 minutes or until it is no longer wet to the touch while you prepare the filling. The pie pan will likely be ready quicker as it isn't as thick.

Step 5

In a large bowl, mix together the yogurt, splenda, pudding mix, and egg whites until incorporated.

Step 6

Once the crust has parbaked, pour in the filling and smooth out in an even layer.

Step 7

Bake for 30 minutes. Use a waterbath if you don't want it to crack.

Step 8

Allow the cheesecake to cool to room temperature and then place it in the fridge to set for at least 3 hours, preferably overnight.

Step 9

Thaw out the frozen fruit in the microwave and sprinkle splenda over the top. Mix and allow to macerate for a couple of minutes.

Step 10

This recipe makes 8 servings. Cut the cheesecake into 8 equal slices and top with frozen fruit and 2 tbsp of whipped cream each.