Strawberry Protein Cheesecake
User Reviews
5
Strawberry Protein Cheesecake
Description
This cheesecake starts with a crumbly crust using protein cookies crushed and mixed with melted dairy-free butter, pressed firmly into the bottom of a lined baking pan. The filling blends dairy-free cream cheese and Greek yogurt with eggs, brown sugar, salt, vanilla extract, tapioca flour, and vanilla vegan protein powder beaten to a smooth consistency before baking at 350°F for 40 minutes. Cooling allows it to set properly.
The topping is prepared by gently heating frozen strawberries with maple syrup and tapioca flour until thickened to a glaze, which is spread over the chilled cheesecake. The resultant dessert has a dense but creamy texture with protein-enhanced body, sweet and tangy strawberry flavors, and a slightly chewy crust.
This recipe suits those looking to incorporate protein into desserts without traditional dairy ingredients, and it can be stored refrigerated for up to three days or frozen (topping separate) to extend shelf life. Different protein powders may affect baking properties, and slight adjustments to eggs or flour may be necessary depending on the powder chosen.
Key advice includes softening cream cheese before mixing, avoiding over-mixing to prevent collapse, and selecting suitable protein cookies or graham cracker substitutes for the crust according to dietary needs.
Ingredients
For the crust
- 2 cups protein cookies crumbles
- 4 tablespoons dairy-free butter
For the filling
- 1 cup Greek yogurt dairy-free
- ½ cup dairy-free cream cheese
- 3 egg
- 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 strawberry frozen
- 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.
Notes
- Use softened cream cheese at room temperature for a smooth filling.
- Avoid overmixing the filling to prevent the cheesecake from falling during baking.
- Any cookie or graham cracker can be used for the crust; use gluten-free options if necessary.
- Protein powders vary in absorption; pea protein may need less baking time, while whey may require extra eggs and tapioca flour.
- Store cheesecake in an airtight container in the refrigerator for up to three days; freezing is possible without the strawberry topping for up to two months.
- Note that the protein content and nutritional values may vary depending on the protein cookies and powders used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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