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Protein Cheesecake Recipe | Unbelievably Macro-Friendly Dessert

This ultra low-carb, high-protein dessert will become your go-to protein cheesecake recipe.

This easy protein cheesecake recipe feels like it should be a cheat day dessert, but in actual fact it’s super good for you. No more sacrificing your fitness goals – have your cheesecake and eat it!

Click to jump to the nutritionals.

Protein cheesecake recipe


You’ll need gelatin to set this cheesecake, and a small cake tin with a removable base. If you don’t have a cake tin, just use a small, deep dish and you’ll be good to go.

Servings: 4

For the base

  • 3 plain crisp breads
  • 1 tbsp. Peanut Butter
  • 2 tsp. milk (of choice)
  • 1 tbsp. Greek yoghurt

For the filling

  • 1 packet gelatin dissolved in 30ml milk (of choice)
  • 8 oz. quark
  • 2 tbsp. Greek yoghurt
  • 2 pasteurized egg whites
  • 2 scoops Impact Whey Protein (in your favorite flavor)
  • 10 drops Vanilla Flavdrops


1. First, crush your crisp bread biscuits as much as possible in a small bowl, using the end of a rolling pin or similar. You could also pop them into a sandwich bag and bash them in there if you like. Once crushed, mix in a scoop of whey.

2. Next, add peanut butter to the crumbled crisp bread and ensure you mix the peanut butter in well. This will require a lot of mashing and pressing with the back of your spoon.

3. Add milk and 1 tbsp. Greek yogurt and mix in well.

4. Empty the base mix into your tin or dish. With either your hands or the back of a spoon, press the mixture down in the base until flat and stuck together.

5. Next, combine your quark, Greek yogurt and whey in a medium sized bowl and mix well.

6. Empty gelatin into a small saucepan (if you choose to make a fruity cheesecake filling, try using a sugar-free flavored jelly). Add milk along with a small splash of boiling water and gently heat while stirring. It shouldn’t take long (less than a minute) for the gelatin to dissolve into the milk. Mix the liquid into your filling mixture.

7. In a separate bowl, whisk an egg white until fluffy (it’s quicker to use an electric whisk, and ensure there isn’t any yolk in the mixture as it won’t fluff up as much). Fold the fluffy egg white into the filling mix.

8. Pour the filling onto the base and refrigerate for around an hour, then once set, remove from the fridge, slice and devour.

Enjoy this protein cheesecake recipe? Don’t forget to check out more delicious and healthy recipes.

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Nutritional Facts

Amount per serving

Calories 180kcal 36 Calories from Fat
% Daily Value *
Total Fat4g6%
Total Carbohydrates10g3%

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Jennifer Blow

Jennifer Blow

Writer and expert

Jennifer Blow has a Bachelor of Science in Nutritional Science and a Master of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research. Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living. Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here: https://uk.linkedin.com/in/jennifer-blow. In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.

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