I’m sorry but food is just so extremely beautiful you gotta agree. I finally tried the #procheesecakerecipe everyone raves about on Instagram and yeah. It’s good. I made coffee protein cheesecake topped with generous layers of chocolate brownie sweet spreads coconut butter, sugar free amberlyn chocolates, and a scoop of iced latte wink desserts healthy ice cream. Idk who made the recipe originally but it’s everywhere and under the hashtag #procheesecakerecipe to gaze upon. I was so eager to try this coffee version – I used coffee whey but you could use vanilla and add instant coffee instead!
- 1.5 cups plain greek yogurt (12 oz)
- 1.5 cups baking stevia
- 2, 8 oz containers of fat free cream cheese (16 oz total)
- 2 scoops whey protein (I did 1 scoop cafe cream Nutriforce Sports and 1 scoop vanilla Cellucor)
- 2 whole eggs
- 2 egg whites
- 1/2 TBSP vanilla extract
Mix everything! Make sure the fat free cream cheese is at room temperature because it’s easier to mix that way. I use a food processor to blender everything; my only other option was a handblender but that puts air bubbles in the mix which is a big no no for cheesecake, so use a slower blender of some sort. Bake in a pie dish at 250 F for 30 mins, then bake at 300 F for 35-40 mins. Remove and let cool to room temp. Then refrigerate once it’s cooled. Then slice into 8 glorious slices and eat.
For 1 slice: 135 cals; 2 g fat, 9 g carbs, 21 g protein
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