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!
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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.
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.