Sugar-Free Protein Cheesecake

Name: Sugar-Free Protein Cheesecake
Prep time: 15 min
Cook time: 75 min
Total time: 390 min
Yield: 10 servings
Ingredients: 70 g almond flour; 60 g whole-wheat flour; 50 g erythritol; 50 g coconut oil; 1/4 tsp salt; zest of 1 lemon; 1/2 tsp vanilla extract; 1/2 tbsp water; 210 g quark or cottage cheese; 350 g greek yogurt; 15 g vanilla whey protein (a bit more than 1 scoop); 2 eggs; 50 g erythritol; 1/2 lemon (juice); 1 tsp vanilla extract; 2-4 tbsp white chocolate protein spread; 80 g milk chocolate (I used Balance sweetened with stevia); handful of strawberries

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Sugar-free Protein Cheesecake is high in protein, low carb, super creamy and a healthy way to satisfy your sweet tooth cravings anytime!
It’s easy to make and so delicious you will eat a quarter of it all at once, no bad feelings involved!

What is no-sugar protein cheesecake made of?

Is it even sweet? Yes, it is!
Cheesecake doesn’t really need sugar for a structure and texture like some other desserts, it’s used just to sweeten it. That means you can use as much sweetener as you want. I used erythritol which is a natural sweetener with no calories in the base crust and the cheesecake. If you have your favorite sweetener feel free to use that. I also really like sweeteners that are a mix between erythritol and stevia.

The crust of this protein cheesecake is made of:

almond flour,
whole-wheat flour,
coconut oil,
erythritol,
and lemon zest

I used a mix of nut flour and whole-wheat flour because I wanted to get a crumbly crust texture of a normal cheesecake but still keep it as low in carbs as possible.

The cheesecake part is made of:

quark or cottage cheese,
greek yogurt,
eggs,
whey protein powder,
erythritol,
lemon juice,
vanilla

The combination of quark/cottage cheese and greek yogurt will provide a very creamy cheesecake that you can also enjoy warm. The vanilla protein powder, lemon juice, and vanilla give the cheesecake a lovely flavor. The proteins also act as a thickener instead of flour or cornstarch, plus they give the protein cheesecake even more proteins. Win-win-win!

As for the sugar substitute-erythritol, you can use it as much as you want but be careful as it leaves kind of an aftertaste if you use it too much.

I got the erythritol, white chocolate protein spread and stevia sweetened milk chocolate from BrezSladkorja.

Toppings:

white chocolate protein spread (Easis),
milk chocolate (Balance chocolate, sweetened with stevia),
fresh strawberries

You can use any toppings you want but the protein spread and the chocolate add another sweet element.
You could swap the strawberries for other fruit like blueberries or raspberries. And if you are a plain cheesecake lover you can leave out all the toppings!

Substitutes for the no-sugar protein cheesecake

You can really play around with the flavor of this cheesecake.

You could:

swap the almonds for walnuts,
add cocoa powder to the crust (replace 10 g of the flour with cocoa powder) and use chocolate whey protein for a chocolate protein cheesecake,
use other zero calorie sugar substitute,
leave out the toppings,
use other berries or fruit sauce for the topping,
make the cheesecake into bars, be careful about baking time in this case.

How to make no-sugar protein cheesecake

This seriously can’t be easier, all you need is one bowl. Plus, this protein cheesecake doesn’t even have to bake in a water bath!

Mix the ingredients for the crust.
Press to the bottom of the pan and bake it for 20 min at 150 °C.
Put all the ingredients for the cheesecake in a bowl and mix with an immersion blender.
Pour on the crust and bake for 55 min, or until the center is still a bit wobbly.
Take out of the oven, run a knife around the cheesecake to separate from the pan (so it doesn’t crack) and let cool.

That’s it. Wow!

How many calories and protein is in this protein cheesecake?

The whole cheesecake has 2030 calories (kcal) and 88 g protein. One serving has 203 calories (kcal) and 8,8 g protein.
These amounts are calculated without the toppings.
Be aware that the calories and the protein amount will vary depending on which greek yogurt, quark and whey protein powder you use!

The greek yogurt I used is very creamy and has 10% fat and 5 g protein per 100 g which is actually not a lot. There are lots of different kinds out there so the protein, fat and texture of the protein cheesecake may vary.

Cheesecake for breakfast?

I do eat this cheesecake for breakfast because of the protein amount and it has no sugar so it’s a legit healthy breakfast (in my opinion) that will fill you up nicely. In this case, I eat at least 2-3 portions which then gives me 20-25 g of protein.

Although this blog is mostly about indulgent desserts we gotta keep the sweet tooth under control sometimes, right?
You can find my other healthy recipes here:

This sugar-free protein cheesecake is super easy to make, super creamy, high in protein as a dessert can be and delicious!

Ingredients

Almond crust
70 g almond flour
60 g whole-wheat flour
50 g erythritol
50 g coconut oil
1/4 tsp salt
zest of 1 lemon
1/2 tsp vanilla extract
1/2 tbsp water

Protein Cheesecake
210 g quark or cottage cheese
350 g greek yogurt
15 g vanilla whey protein (a bit more than 1 scoop)
2 eggs
50 g erythritol
1/2 lemon, juice
1 tsp vanilla extract

Toppings
2-4 tbsp white chocolate protein spread
80 g milk chocolate (I used Balance sweetened with stevia)
handful of strawberries

Instructions

Preheat the oven to 150°C and line the bottom of a 20 cm springform pan with parchment paper.

Crust
Mix together all the ingredients to make a uniform dough.
Press the dough to the bottom of the prepared pan with the bottom of a glass, place in the preheated oven and bake for 20 minutes.
Meanwhile, make the cheesecake.

Cheesecake
Put all the ingredients in one bowl and mix with an immersion blender for a few seconds until you have a well-combined batter. Try to put as little air in the batter as possible with keeping the immersion blender under the batter.
Pour the batter on the baked crust and bake for around 55 minutes or until the cheesecake is still a bit wobbly in the center.
Take out of the oven and run a knife around the cheesecake to separate from the pan so it doesn’t crack. Let it cool for 2 hours and then 3 hours in the fridge.
Top with white chocolate protein spread, halved strawberries and drizzle some melted chocolate on top.

Enjoy!

Notes

Use a protein powder that you like the taste of.
You can swap the almonds for walnuts.
Add cocoa powder to the crust by replacing 10 g of the flour with cocoa powder and use chocolate whey protein for a chocolate protein cheesecake.
You can use other zero calorie sugar substitutes.
You could leave out the toppings or use other berries or fruit sauce for the topping.
The cheesecake can be made into bars, be careful about baking time in this case.
The protein cheesecake is done when there is still a wobble in the center.
This cheesecake doesn’t need to be baked in a water bath.
Running a knife along the baked cheesecake will prevent it from cracking.
You can cut and enjoy this cheesecake slightly warm if that is what you like.
The white chocolate spread I used is from Easis.
The stevia sweetened milk chocolate I used is from Balance.

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