I made another protein cheesecake because things happened a lil and my last one is gone already XD. This one makes round 3 muahah. Strawberry cheesecake topped with a chocolate protein drizzle, chopped cranberry flax smart bars (more after the pic), and a chocolate protein icing (also more after the pic let’s be honest). The icing was made from greek yogurt, chocolate protein, chocolate sugar free pudding mix, and stevia. Protein cheesecake club on deck, who’s comin.
- 2, 6 oz containers of plain greek yogurt (12 oz total = 1.5 cups total)
- 1.5 cups baking stevia
- 2, 8 oz containers of fat free cream cheese (16 oz total)
- 2 scoops strawberry whey protein (I did Cellucor brand)
- 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
Master vegan baking with this specially outlined online course!