Cheesecake has always been one of my weaknesses. It’s rich creamy texture has been the subject of many daydreams and broken diets. So to figure out how to make a high protein cheesecake that’s sugar free and actually healthy, feels like somewhat of a holy grail of achievements! The protein powder cheesecake recipe I came up with is one of my favorite recipes so far – I highly recommend giving this one a try!
- 250 g (1 package) light cream cheese (No Name)
- 250 g quark cheese (Liberty)
- ¼ cup liquid egg whites (Free Run Simply Egg Whites)
- 75 g (2.5 scoops) vanilla whey protein powder (Whey Gourmet)
- 1 Tbsp lemon zest
- 1½ Tbsp lemon juice
- 2 packs stevia powder (NOW Stevia Balance with Inulin and Chromium)
- 8 gingersnap cookies (I like Nyakers brand)
- 8 paper baking cups
- 2 cups frozen blueberries
- 2 packs stevia powder
- Preheat oven to 350 F (175 C).
- Remove the zest from a lemon with a lemon zester, or or fine cheese grater.
- Then cut the zested lemon in half and retrieve the juice with a citrus juicer.
- In a large bowl mix the cream cheese until smooth (easier if if you use an electric mixer and the cheese is room temperature, but some vigorous fork stirring can work).
- Next, mix in the egg whites, quark, protein powder, stevia, lemon juice and zest.
- Place baking cups in muffin tin, and then the gingersnap cookies in the baking cups. (if they don’t quite fit you can also throw them in a magic bullet to make more of a crumbly crust).
- Pour your high protein cheesecake mixture evenly into baking cups, and bake in the oven for 30-35 minutes. Be careful not to overcook as protein powder cheesecake will lose it’s soft creamy texture and turn kind of crumbly and bleh (trust me, I’ve made this mistake!). They will seem a bit underdone when you take them out, but don’t worry, they will set more after they’ve been chilled.
- After cooling to room temperature, chill your little protein cheesecake minis in the fridge for at least 4 hours (best after 24 hours) to allow them to set properly.
- For blueberry topping, pour frozen blueberries into small pot, and heat on medium-low until they reach a boil.
- Add stevia, mix, and remove from heat.
- Remove paper baking cup from protein cheesecake, pour about 3 tablespoons or so of blueberry topping on top and enjoy. Protein cheesecake a la proteinbuff.com!
188 calories 255 mg sodium
14 g protein 82 mg potassium
14.4 g carbs 9% vitamin A
8.9 g fat 12% vitamin c
1.9 g fiber 14% calcium
9 g sugar 1% iron