The BEST Protein Cheesecake Recipe

I do not title this blog post lightly. I have done MANY experiments with protein cheesecakes to find the best one and this modified version from The Protein Chef is the best one IMO.

The best way to describe it is to compare it to a Japanese Cheesecake. It’s not super dense and heavy like a traditional cheesecake but not quiiiite as light as and fluffy as Uncle Tetsu’s cheesecakes – it’s somewhere in between. Definitely has intense cheesecake flavor and all the creaminess we love in a cheesecake.

Here’s what you’ll need…

For the bottom crumb layer:

  • 1/4 cup ground almonds
  • 1/4 cup ground pecans
  • 2 tbsp. refined coconut oil
  • 2 pitted dates
  • 1 tsp. vanilla bean paste (or vanilla extract)

For the cheesecake layer:

  • 350g fat-free cream cheese
  • 350g 0% plain greek yogurt
  • 1 tsp. vanilla bean paste (or vanilla extract)
  • 2 scoops vanilla protein powder
  • 1/2 cup stevia
  • 2 tsp. cinnamon
  • 2 large eggs

For the butter pecan topping:

  • 1/4 cup stevia
  • 1 tsp. cinnamon
  • 1/4 cup coconut sugar
  • 1/2 cup refined coconut oil
  • 1 tsp. butter flavour

Here’s how you do it:

Heat oven to 300F. In a blender or food processor, mix together all ingredients for the crumb layer (pulse until a sandy / crumb texture – if you over mix it, it will turn into nut butter). Press into bottom of 6″ spring form cake pan and refrigerate while you make the cheesecake layer.

In a large mixing bowl, whisk all ingredients for cheesecake layer together until smooth and creamy. Pour over crumb layer and pop it in the oven at 300F for 30 mins. After 30 mins, lower temperature to 200F for an additional 45-60 mins (depending on your oven).

While that’s baking, prepare your butter pecan topping by combining all ingredients in a sauce pan and simmer for 10-15 mins (until caramel reaches about 250F). Let cool for about 10-15 mins before pouring over slightly cooled cheesecake. Refrigerate overnight (or at least 2 hours).

ENJOY 🙂

 

Recent Posts