protein cheesecake

A high protein vanilla cheesecake on a 3-ingredient buttery crust and topped with fresh raspberries and melted white chocolate.&nbsp;

White Chocolate Raspberry Protein Cheesecake

C (112 grams) Almond Flour

C (48 grams) Granulated Sugar Substitute*, I used Swerve

oz Fat Free Cream Cheese, softened or room temp

C (112 grams) White Chocolate Chips

C (227 grams) Fat Free Greek Yogurt, vanilla

(62 grams) PEScience Protein Powder, vanilla

oz Raspberries

Tbsp (28 grams) White Chocolate Chips, melted

Preheat an oven to 400F and spray the...

Preheat an oven to 400F and spray the bottom of a 7" springform pan with nonstick cooking spray. 

Mix the crust ingredients together in a bowl...

Mix the crust ingredients together in a bowl until you can form a ball of dough. Add the dough to the pan. 

Use a rubber spatula or your fingers to...

Use a rubber spatula or your fingers to press the crust dough to the edges of the pan. Do your best to not leave any gaps between the edge of the pan and the crust. 

Bake the crust for 11-13 minutes or until...

Bake the crust for 11-13 minutes or until the top begins to turn golden brown. 

While the crust bakes, add the cream cheese...

While the crust bakes, add the cream cheese and white chocolate chips to a large bowl and microwave for 30-60 seconds or until you can fully mix the two together. 

Add the Greek yogurt and protein powder, stirring...

Add the Greek yogurt and protein powder, stirring well. 

Once the crust has baked, spray the edges...

Once the crust has baked, spray the edges of the springform pan with a bit more cooking spray and add the cheesecake mixture. Use a spatula to smooth the surface or gently shake the pan to create an even surface. 

Reduce the oven temperature to 350F and bake...

Reduce the oven temperature to 350F and bake for an additional 23-25 minutes or until the center is mostly set, unlike a traditional cheesecake.

Let the cheesecake cool to room temp before...

Let the cheesecake cool to room temp before running a knife around the edges (to prevent breaking apart as it cools further) and refrigerate for at least 3-4 hours. 

Top the protein cheesecake with fresh raspberries and...

Top the protein cheesecake with fresh raspberries and melt an additional 2 tablespoons of white chocolate chips to drizzle over the top of the cheesecake, if desired. 

The best protein cheesecake recipe you will ever find! With 135 grams of protein an only 11 grams of fat, how can you go wrong?

The Best Protein Cheesecake

Ounces Cream Cheese (Fat Free 339 grams)

Ounces Greek Yogurt (Plain Fat Free)

Large Whole Eggs

¾ Cup Sweetener

Salt

10-15 Drops Liquid Sweetener (*Optional)

Teaspoon Vanilla Extract

Mix all of your ingredients together in a bowl

Take out and coat a 6’’ pan with non-stick cooking spray or place parchment paper inside it

Bake it on 325F/162C for 30-32 minutes

Turn your oven down to 200F/93C for another 50-60 minutes

Let it cool, wrap it up, and put it in the fridge for a few hours

$20 Kitchen Scale: http://amzn.to/2k8YrPt
The EXACT pan I use $10: http://amzn.to/2fbhIfP

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!

Buy my Baking Powder here: http://bit.ly/2jEWwlf
Or at Vitamin Shoppe here: http://bit.ly/29rm9ne
Or at Bodybuilding.com here: http://bit.ly/2jx1vUQ

The Protein Chef/DHFTNS Store and Personal Training Programs:
https://theproteinchef.co/store

Products/Ingredients that I use:
https://theproteinchef.co/products
https://theproteinchef.co/ingredients

Links!
https://theproteinchef.co
http://www.twitter.com/theproteinchef
http://www.facebook.com/theproteinchef
http://www.instagram.com/theproteinchef
http://www.pinterest.com/theproteinchef
http://www.google.com/+theproteinchef
Snapchat: @TheProteinChef

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:

Calories: 787
Fat: 11g
Saturated Fat: 4g
Sodium: 2745mg
Carbs: 37g
Fiber: 0g
Sugar: 28g
Protein: 135g

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)!

Tips:

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)!

Don't forget to subscribe! New recipes will be posted every week.

Music by:

Batty McFaddin Kevin MacLeod (incompetech.com)
Rising Kevin MacLeod (incompetech.com)
Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

The Best PROTEIN Cheesecake Recipe! (135g Protein, 11g Fat)

Satisfy your cheesecake cravings while dieting with this easy to make and healthy Cottage Cheese Cheesecake that&#039;s packed with protein!

Easy Cottage Cheese Cheesecake

Large Whole Egg

½ Teaspoon Vanilla Extract

Tablespoon Sweetener (Your Choice)

Scoop Protein Powder (Your Choice)

Greek Yogurt (Complimenting Flavor)

Graham Cracker Crumbs (Your Choice (I use around 15 grams))

Butter (Your Choice (I use around 1/2 Tablespoon))

Add all of your ingredients for the Cheesecake into a food processor or blender.

Process or blend everything together until smooth.

Pour your mix into your Cheesecake dish or pan.

Bake on 325F/162C for around 20-25 minutes.

Let it cool, wrap it up, and put it into the fridge for a few hours.

Cheesecake

Mix together your Graham Cracker Crumbs and Butter.

Press it into your Cheesecake dish or pan.

Bake on 375F/192C for around 5-7 minutes.

Crust

https://embed.mediavine.com/videos/r6wz3dsjumga4mgsiotl

Satisfy your cheesecake cravings while dieting with this easy to make and healthy Cottage Cheese Cheesecake that's packed with protein!

Level up your healthy dessert game with this quick Chocolate Microwave Protein Cheesecake recipe made using just 5 simple ingredients.

Chocolate Microwave Protein Cheesecake

Ounces Cream Cheese (Reduced Fat, Fat Free, or Full Fat)

¼ Container Greek Yogurt (Your Choice Flavor)

Scoop Protein Powder (Chocolate)

Tablespoon Cocoa Powder

Sweetener (*Optional)

Chocolate Chips (*Optional)

Add all of your ingredients into a mixing bowl

Mix everything together until smooth

Coat a microwavable dish (I used a 2 cup ramekin) with some non-stick cooking spray

Pour your mix in

Top it with some Chocolate Chips or anything else you want

Microwave your cheesecake for :30 seconds

Quickly mix everything around

Microwave for an additional 2-3 minutes depending on how powerful your microwave is

Let it cool, wrap it up, and put it into the fridge for 20-30 minutes (or until fully cooled)

https://embed.mediavine.com/videos/ejsy4cxeubvt8clrv4sc

Raspberry Cheesecake Mousse

Mixes best if ingredients are

Neufchâtel cheese (8 ounces or 224 grams)

oz fat-free Greek yogurt (1/2 cup or 114 grams)

vanilla whey protein

raspberries (mashed (280 grams))

stevia powder

Mix Neufchâtel cheese and Greek yogurt until smooth.

Add whey protein and mix well.

Add raspberries and stevia, and mix well.

Enjoy! Store in the refrigerator.

This keto pumpkin cheesecake mousse is a filling, indulgent protein treat to satisfy your pumpkin cravings. And there&#39;s no baking required.

Keto Pumpkin Cheesecake Mousse

Best if ingredients are

pumpkin puree (canned) (123 grams)

alcohol-free vanilla extract

vanilla whey protein (24 grams)

stevia

pumpkin pie spice

(1 oz) cinnamon protein chips (28 grams)

Add remaining mousse ingredients, and mix until smooth. Set aside.

Remove 10 whole chips from the Ips bag, and crush the rest.

Spoon crushed chips into the bottom of 10 2oz cups.

Pipe or spoon mousse into cups.

Top each with a chip for garnish, and enjoy!

Keep the diet and beat the cravings this season with our Pumpkin Protein Cheesecake! This low carb cheesecake recipe is absolutely delicious.

Pumpkin Protein Cheesecake

Scoops Protein Powder (Vanilla)

½ Cup Sweetener

½ Teaspoons Pumpkin Pie Spice

Teaspoon Ground Cinnamon

Ounces Greek Yogurt (Fat Free Vanilla)

Ounces Cream Cheese (Fat Free)

Ounces Pumpkin Puree

Combine all of your ingredients into a bowl

Mix them together

Take out at least a 9’’ cake pan, line it with parchment paper, and pour your mix in

Bake on 325F/162C for 30-35 minutes

Reduce your heat to 200F/93C and continue baking for another 50-60 minutes

Remove it, let it cool, wrap it up, and put it in the fridge for a few hours to cool

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627477340/ye4i3barq8ujqnzfa4ih.mp4

Top 7 protein cheesecake recipes from across the web

The most viewed protein cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

White Chocolate Raspberry Protein C...

The Best Protein Cheesecake

Easy Cottage Cheese Cheesecake

Chocolate Microwave Protein Cheesec...

Raspberry Cheesecake Mousse

Keto Pumpkin Cheesecake Mousse

Pumpkin Protein Cheesecake

Top 7 protein cheesecake recipes from across the web

The most viewed protein cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White Chocolate Raspberry Protein C...

The Best Protein Cheesecake

Easy Cottage Cheese Cheesecake

Chocolate Microwave Protein Cheesec...

Raspberry Cheesecake Mousse

Keto Pumpkin Cheesecake Mousse

Pumpkin Protein Cheesecake

The most viewed protein cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine