Cheesecake, but make it gains.
Say hello to the ultimate guilt-free indulgence—protein cheesecakes that are creamy, delicious, and secretly jacked. At just 89 calories, 7g carbs, and 10g protein per cake, these little bites of heaven will have you questioning why dessert wasn’t always part of your meal prep. Ready to dig in? Let’s get baking.
Ingredients:
- 120g Plain Non Fat Greek Yogurt
- 95g 2% Cottage Cheese
- 1 Egg White
- 1 tsp butter extract (can swap with Vanilla Extract)
- 2 tbsp coconut flour
- 30g Whey Back Vanilla Grass-Fed Whey Protein
- 7g Sugar Free/Fat Free Cheesecake Pudding Mix
- 5g Zero Cal Sweetener
- 4 Crushed cookies of choice - I used x1 Rip Van Honey Oat waffle
- Whipped cream
Directions:
1. Add all your wet ingredients into a small blender and blend
2. Add your dry ingredients into a bowl and mix to avoid clumping!
3. Slowly pour the wet mixture with the dry mixture! Fold / mix - but do not overmix.
4. Grab choice cookies, and crush them into the batter.
5. Line 6 small cupcake molds with muffin liners OR spray with oil (silicon OR steel works).
6. Bake at 300 degrees F for 25-28 minutes. Then turn oven off and slightly open the door of the oven. Leave the cheesecakes in there for another 15 minutes.
7. I then decided to drop mine in the freezer for 2 hours, spray some whipped cream on top + crushed granola - and voila!
Macronutrient Breakdown (for 1 serving):
Calories 89
Protein 9.8g
Carbs 7.4g
Fats 2.2g
Fiber 2g
Whey Back Vanilla Grass-Fed Whey Protein
$39.99
