My sweet tooth constantly gets me in trouble, and cheesecake is my weakness. Do you have a recipe for protein cheesecake?
Imagine this: You go to the gym, smash the weights, get home, walk into the kitchen, open the fridge, and there it is: an entire protein cheesecake with your name on it.
Now imagine this: It's 9 p.m., you've had a long day at work, you're tired, and you're ready to throw yourself on the couch and curl up with a book. You're hungry but don't feel like cooking, so you head to the kitchen, open the fridge, and there it is: a protein cheesecake with your name on it!
Let's just get down to the common denominator: Imagine yourself delving into a protein cheesecake. No sugar. Low in carbs. Soft. Decadent. Creamy. And, best of all, packed full of protein!
Sound too good to be true? It's not. It's a reality that thousands upon thousands of protein cheesecake fans around the world are lucky enough to experience on a daily basis.
Don't believe me? Check out all the entries for the Global Protein Cheesecake Competition I ran a few weeks ago! People are out there making protein cheesecake daily—and eating their cake, too. I think it's time you join us. Your taste buds, and your gains, will thank you for it.
Peanut Butter Marshmallow Protein Cheesecake
- 1/2 cup of COR-Performance Whey Peanut Butter Marshmallow
- 1/2 cup of liquid egg whites
- 3 small pots (170 g each) of Fage Total 0 Percent Greek Yogurt
- Make your base by mixing all the base ingredients together and pressing the mix into the bottom of a 6-8 inch nonstick springform pan.
- Then, make your filling by blending the whey, egg whites, and yogurt. Zero percent Greek yogurt works well because the base is already packed with healthy fats, but if you're feeling a bit indulgent and want to use 2 percent or full-fat yogurt, go for it! You could even add some ricotta for extra creaminess.
- Pour the filling on the base and stick it in an oven set to 340 degrees F. Bake for 45-50 minutes or until the center wobbles slightly but the cheesecake feels cooked on the sides. Cook time varies with this recipe, so carefully monitor your cake. You do not want to wait until the center cooks all the way through, or it will dry up. Remove the cake while it still feels a bit "raw" in the center. As it cools, it will set into a nice, creamy consistency.
- Set your cheesecake on the counter to cool for an hour. Then, refrigerate it for at least 4-5 hours. Garnish with peanut butter, melted chocolate, nuts, or fresh fruit. Just go crazy with it. Above all, enjoy!
Peanut Butter Marshmallow Protein Cheesecake PDF (146 KB)
Serving Size (1 slice) Recipe yields 8
If you don't have Peanut Butter Marshmallow protein, you can use another flavor. Go the traditional route with vanilla whey, or kick things up with chocolate protein for a new take on dessert.
Not a fan of peanut butter or baking for someone who's allergic to the nut? Opt for almond butter or tahini. Customize your cheesecake with your favorite flavor profile.