Protein Cheesecake Recipe | Low Calorie Cheesecake
It’s undeniable that cheesecake is a dessert staple, combining sweet and savoury flavours to deliver an oh so tasty dish ideal for any after dinner treat.
But what’s better than a cheesecake? One that’s packed with 25g of protein to meet your macros.
Whether you’re a rookie or seasoned pro this recipe is easy to follow and will end up as your go to dessert option whenever you want to wow friends or family.
- What is protein cheesecake?
- How to store leftover cheesecake
- Can you freeze cheesecake?
- Variations and add-ins
- Equipment needed
- Protein cheesecake recipe
- FAQs
What is a protein cheesecake?
It’s pretty much what it says on the tin — this cheesecake is packed with 25g of protein, 10g carbs and less than 180 calories. It’s a no brainer for a those on a cut.
How to store leftover cheesecake?
Just like you would a standard cheesecake — the best option is to keep it securely wrapped with cling film or in an air-tight container and store it in the fridge to maintain freshness.
Can you freeze cheesecake?
The short answer is yes, it can be frozen. But there’s a few ways you can go about it:
- Either slice the cheesecake into portions or leave it whole.
- Add the slices or whole cake onto a cardboard round.
- Wrap tightly with cling film and again with tin foil to keep well secure.
- For optimal flavour, freeze for up to one month. However, two is the max.
Variations and add-ins
One of the best things about cheesecake is that it’s very versatile in terms of additions. Whether you wanted a different flavour it’s very easily done. Here are some additions and variations you can have:
- Fruits
- Clear Whey (Vimto recommended)
- Vegan Protein
- Chocolate
- Change up the base (ginger snaps, digestives)
- Chocolate Protein Spread
High-Protein Vimto® Layered Cheesecake
Vimto flavoured Clear Whey? *immediately adds to basket*
Make it vegan
If you want to make it vegan or just want an alternative, replace the Impact Whey and whack in some Impact Vegan Protein, with 22g of protein and 12 flavours to choose from.
Add toppings
There’s an abundance of toppings that you can add to your cheesecake, and depending on the type you make, some will fit better than others. Here are some popular toppings to add to your protein packed treat:
- Strawberries
- Blueberries
- Blackberries
- Whipped cream
- Sauces (chocolate, strawberry, caramel)
- Cherry compote
- Raspberries
Make mini versions
Whether you’re at work, pre/post-workout, or commuting, take this treat anywhere on the go. You can use this recipe and split it into mini cheesecakes, or you can try these raspberry cheesecake cups.
Use flavoured protein
Nearly any flavour of Impact Whey would work with a protein cheesecake. A personal favourite of mine is the Natural Strawberry flavour, but there’s a wide variety to choose from, including:
- Banana
- Chocolate
- Natural Vanilla
- White Chocolate
- Salted Caramel
Equipment needed
- 9–10-inch springform pan (a cake tin works fine too)
- Food processor
- Palette knife
- Protein scoop
- Spoon
Protein cheesecake recipe
Servings: Serves 4
Prep time: 20 minutes
Cook time: 0 minutes
Ingredients
- 3 plain crisp breads
- 2 scoops Impact Whey Protein
- 1 tbsp. peanut butter
- 2 tsp. milk
- 3 tbsp. Greek yoghurt
- 1 packet gelatine
- 250 g quark
- 2 egg whites
- 10 drops Flavdrops
Instructions
In a bowl crush your crisp bread biscuits as much as possible. Once crushed, mix in a scoop of whey.
Add peanut butter to the mixture, ensuring you mix it in well. This will require a lot of mashing and pressing with the back of your spoon.
Add milk and one tablespoon of Greek yoghurt and mix in well.
Empty the base mix into a tin or dish. With either your hands or the back of a spoon, press the mixture down until flat and stuck together.
In a bowl combine the quark, Greek yoghurt and whey, and mix well.
Empty the gelatine into a saucepan (if you choose to make a fruity cheesecake filling, try using a sugar-free flavoured jelly). Add milk along with a splash of boiling water and gently heat while stirring. It shouldn’t take long (less than a minute) for the gelatine to dissolve.
Mix the liquid into your filling mixture.
In a separate bowl, whisk an egg white until fluffy (it’s quicker to use an electric whisk and ensure there is no yolk). Fold the fluffy egg white into the filling mix.
Pour the filling onto the base and refrigerate for around an hour.
Remove from the fridge, slice and devour.
| calories | 180 |
| totalFat | 4 |
| totalCarbohydrates | 10 |
| protein | 25 |
FAQs
What is the best yoghurt for cheesecake?
It all depends on what you type of cheesecake you want to make. If you’re looking to make a cheesecake that’s lower in fat and calories, then Greek yoghurt is the best option. But normal yoghurt is also an option too.
How to add more protein?
If 25g of protein still seems a little low for your goals, there’s some ways to top up on your protein intake, use the All-Natural Peanut Butter as a topping to add another 4.2g of protein. Or you could always use the Chocolate Protein Spread to get an extra 3.2g.
How much protein in cheesecake?
In this recipe, the cheesecake contains 25g of protein.
Can I flavour the cheesecake mixture?
You can flavour the mixture in any way you like, choose protein powder flavour, experiment with the toppings and see you what you can make.
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