This blackberry protein cheesecake is low in carbs, fat, and sugar—but it sure doesn't taste like it! As a matter of fact, it's my husband's favorite thing I make—he swears this is just as good as Cheesecake Factory! All I can tell you is that all the "non-healthy eaters"—even the kids—gobbled it right up at our last dinner function. The flavor is lightly sweet with just a hint of tartness from the blackberries, while the texture is dense, creamy, and oh-so-dreamy!
Crust Ingredients
- 40 g vanilla whey protein powder
- 6 tbsp almond flour
- 6 tbsp spelt flour
- 1 tsp Pyure organic stevia blend
- 2 tbsp extra virgin coconut oil
- 1 large egg whites
- ¼ tsp table salt
Cheesecake Ingredients
- 1 cup fat-free cream cheese
- ½ cup nonfat plain Greek yogurt
- ¼ cup egg whites
- ¼ tsp vanilla extract
- 40 g vanilla whey protein powder
- ¼ cup Pyure organic stevia blend
- 1 cup blackberries
Directions
Prep:
Cook:
Total:
- Preheat oven to 350 degrees F.
- Combine crust ingredients to form a crumbly mixture that sticks to itself (add 1 tablespoon water if mixture is too dry).
- Lightly coat an 8" or 9" pan with cooking spray, and press crust mixture into bottom.
- Bake for 10 minutes and set aside.
- Reduce oven temperature to 300 degrees F.
- Blend together cream cheese and yogurt until smooth.
- Add egg whites, protein powder, sweetener, and vanilla; blend again until smooth.
- Pour cheesecake mixture into pan over baked crust.
- Mash berries (thaw in microwave if frozen), and stir in sweetener to taste.
- Drop berry mixture over cheesecake one tablespoon at a time, then swirl through with a knife.
- Bake for 25-35 minutes until center is set. Cracking indicates overbaking.
- Let cheesecake cool at room temperature for 10-15 minutes, then chill in fridge for a minimum of 3 hours or overnight.
- Cut into eight pieces and enjoy!
- Note: Store the cheesecake in the fridge for up to one week.