One of our favorite desserts has to be cheesecake! This recipe is HIGH in protein and low in calorie compared to your other favorite cheesecakes, like those from Cheesecake Factory.
These are easiest cut into squares, but you can cut into slices too! You won’t believe the macro-nutrition of these treats once you taste them!
When cut into slices of 8…. 1 piece =198 calories, 9.7g fat, 11.2g carbs, 15.8g protein!
Crust:
3-4 graham cracker sheets
2 TBS of melted coconut oil
1 TBS almond milk
Cheesecake Filling:
8 oz of light cream cheese
12 oz of fat free greek yogurt
1 TBS of sugar free syrup (we suggest the Walden Farms zero calorie pancake syrup”
2 eggs
2 egg whites (6 TBS of egg white substitute
2 scoops of whey protein powder
1-3 TBS of sweetener of your choice
Directions:
- Preheat oven to 250 F
- Mix the Filling ingredients! Let the cream cheese sit out in room temperature to soften up
- Blend all the liquid/soft ingredients together
- Mix dry ingredients together in a separate bowl
- Then combine the wet and dry ingredients
- Set the cheesecake filling ingredients to the side and start working on the Crust!
- Blend up your graham crackers (the thicker the crust you want, use more crackers!)
- Then mix the blended up graham “flour” with the coconut oil, almond milk and optional syrup.
- Put parchment paper into a baking dish and plop the crust onto the parchment paper and flatten out with your hands. Pour the cheesecake filling onto the crust.
- Optional Topping: Try a cinnamon swirl mix to top my cheesecake! Made out of 1/4 cup of zero calorie syrup + 1 TSP cinnamon mixed together, then swirled on top!
- Bake the cheesecake for 30 minutes at 250 F. Then bake for 45 minutes at 220 F! Let it cool COMPLETELY for a few hours/overnight in the fridge to set! Then cut it up!