Macro Friendly Protein Cheesecake
User Reviews
4.6
Macro Friendly Protein Cheesecake
Description
Macro Friendly Protein Cheesecake combines a lightly sweetened protein-enriched crust with a yogurt-based filling that includes vanilla pudding mix and sweetener to create a smooth, creamy texture. The crust uses applesauce for moisture and the protein pancake mix for structure, parbaked before filling. Baking the cheesecake followed by chilling allows the filling to firm properly for slicing. The recipe calls for topping with thawed frozen fruit and fat-free whipped cream sweetened with sucralose, adding freshness and lightness.
This cheesecake offers a dessert choice that integrates protein-rich ingredients in both crust and filling, appealing to those aiming to increase protein intake while enjoying a sweet treat. Its preparation involves standard baking steps and requires chilling overnight for best results.
Ingredients
For the Filling
- 3 cups Greek yogurt plain, nonfat
- 1 oz vanilla pudding mix sugar free
- 2 tsp sucralose sweetener
- 13 tbsp egg ¾ cup + 1 tbsp, white, liquid form
For the Crust
- ¾ cup protein pancake mix (you can probably use ¾ cup of any flour with a few grams of splenda and it will be fine)
- ½ cup applesauce unsweetened
For the Topping
- 1½ cups Fruit frozen
- 1 cup Whipped Cream fat free
- ½ tsp sucralose sweetener
Instructions
For the Crust
- Preheat your oven to 350°F.
- Mix the protein pancake mix and applesauce together until it has combined.
- 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.
- 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.
For the Filling
- In a large bowl, mix together the yogurt, splenda, pudding mix, and egg whites until incorporated.
- Once the crust has parbaked, pour in the filling and smooth out in an even layer.
- Bake for 30 minutes. Use a waterbath if you don't want it to crack.
- Allow the cheesecake to cool to room temperature and then place it in the fridge to set for at least 3 hours, preferably overnight.
Serving
- Thaw out the frozen fruit in the microwave and sprinkle splenda over the top. Mix and allow to macerate for a couple of minutes.
- This recipe makes 8 servings. Cut the cheesecake into 8 equal slices and top with frozen fruit and 2 tbsp of whipped cream each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 15.6g | 31% |
| Fat | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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