Sugar-Free Protein Cheesecake
Sugar-free Protein Cheesecake is high in protein, low carb, super creamy and a healthy way to satisfy your sweet tooth cravings anytime!
Servings: 10 servings
- 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
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.
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.
- 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.