Strawberry Protein Cheesecake
User Reviews
5.0
261 reviews
Excellent
Strawberry Protein Cheesecake
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The perfect balance of healthy indulgence this protein cheesecake has a tasty, chewy base, creamy cheesecake filling and simple, sweet berry compote.
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Ingredients
For the crust
- 2 cups protein cookies crumbles
- 4 tablespoons dairy-free butter
For the filling
- 1 cup Dairy-free Greek yogurt
- ½ cup dairy free cream cheese
- 3 eggs
- ¼ cup brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ⅛ cup tapioca flour
- ¼ cup vegan protein powder vanilla
For the topping
- 20 frozen strawberries
- ⅛ cup maple syrup
- ½ tablespoon tapioca flour
Instructions
For the crust
- Crumble the protein cookies into a bowl
- Melt the butter
- Add the butter to the bowl and mix well until a bit wet looking.
- Line a circular baking pan with parchment paper and press the crust mixture into it.
- Press down firmly so it holds together and make sure the whole bottom is covered no need t come up the sides)
For the filling
- Preheat the oven to 350F
- In a large bowl add all the ingredients for the cream cheese filling to the bowl one by one except the tapioca flour.
- Use a handheld mixer to start beating the ingredients and slowly add the tapioca flour while continuing to mix.
- Once smooth and combined (don’t over mix), pour on top of the cheesecake crust.
- Bake for 40 minutes and remove from the oven to let it cool on the counter for thirty minutes before placing it into the fridge to chill for an hour.
For the topping
- Place a pot on the stove with the frozen strawberries and maple syrup in it.
- Heat it over medium.
- Let the strawberries thaw and as they begind to soften use a potato masher to mash them.
- Once they’re at your desired consistency and a rolling boil, stir in the tapioca flour while continuing to stir/whsik.
- Let it boil down for 3-5 mintues then turn the stove off and let it sit until your desired consistency is reached.
Assembly
- Pour the strawberry topping onto the protein cheesecake and then place it back in the fridge for at least an hour before serving.
Equipments used:
Notes
- Make sure your cream cheese is softened at room temperature before using.
- Don’t overmix the filling or the cheesecake will “fall” when baked.
- Any cookies or graham cracker should work as the base. Use gluten-free graham cracker if needed. I have used my favorite vegan protein cookies which is what is in the nutritional calculator. Know that the protein intake will vary if you use something different.
- Different protein powders react differently when baking. Pea protein absorbs more liquid so know that you may want to bake it for less if that’s what you’re using.
- Likewise, to use whey protein powder you may need to add another egg or two and 2 tablespoons of tapioca flour as it doesn’t “bind” like vegan protein powders.
- Store the protein cheesecake: in an airtight container in the fridge for up to three days. Know that if you store it will the filling, the brightness of the strawberries will fade.
- Freezing: freeze the cheesecake once made in a freezer-safe container for up to 2 months. Let it thaw in the fridge overnight when you’re ready for it. If possible, freeze it without the berry topping.
- Nutritional yield: the nutritional values are off for the recipe. In the calculation tradtiional graham crackers and Greek yogurt are used.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
55g
(18%)
Protein
11g
(22%)
Fat
26g
(40%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
593mg
(25%)
Potassium
194mg
(6%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
94IU
(2%)
Vitamin C
18mg
(20%)
Calcium
82mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 593mg | 25% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 18mg | 20% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
261 reviews
Excellent
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