A Delightful Dessert with Protein

Cheesecake might just one of my favorite desserts and its one that you can really disguise protein powder in it for those who may not really like the taste. Cheesecake is made with a couple key ingredients – cream cheese, eggs, and sugar. The original versions use full-fat or the regular version. In order to make it healthier, a couple swaps can be used.

Light or fat free cream cheese is used in place of full fat cream cheese. Plus Greek yogurt gives it a nice creaminess. A whole egg can be substituted for an egg white and no calorie sweetener can be used instead of granulated sugar. I have been baking with swerve granulated sugar as it bakes like traditional sugar while being 0 calorie and no affecting your blood glucose (therefore it’s great for diabetics). Sugar free, fat free dry pudding mix helps fluff up the cheesecake and gives it additional sweetness without making it artificial tasting. Finally, just one scoop of protein powder increases the protein to 63g in the whole cheesecake.

The crust uses real oreos crushed up but you could always substitute graham cracker crumbs. The best part of this cheesecake may just be the frosting on top to seal the deal. Is there such thing as too much chocolate? Crush with oreos for a garnish and it’s perfectly acceptable to lick your fingers after crushing them. See recipe notes at the end of the recipe for all the pressing substitution questions. Hope you love this one as much as we do!

Ingredients

Crust:
3 Oreo cookies, crushed
10g lite butter

Filling:
4oz. (112g) fat free cream cheese, softened
50g non-fat vanilla greek yogurt
1 tsp. clear vanilla extract
1 egg white
1 T. no-calorie sweetener of your choice (swerve granulated sugar bakes well)
¼ tsp. salt
1 scoop (37g) Core Nutritionals PRO cookies n’ cream
1 serving (7g) sugar free, fat free vanilla pudding mix

Topping:
50g non-fat vanilla greek yogurt
15g Core Nutritionals PRO death by chocolate
1 Oreo cookie (for garnish)

Directions:

Preheat oven to 325°F.

In a microwave safe bowl, melt butter for 20 seconds on 50% power. Using a food processor, crush 3 oreo cookies until they are crumbs. Mix butter and oreo crumbs then press into the bottom of a spring form pan. (If you do not have a spring form pan, you can use muffin tins or a small round baking dish.) Set aside while you make the filling.

In a small bowl, combine cream cheese and greek yogurt, mixing until smooth. Add vanilla extract and egg white, scraping down sides of bowl often. Mix in remaining dry ingredients: sweetener, salt, protein powder and pudding mix. Pour filling into prepared pan. Bake for 20-22 minutes until the outside is cooked but the center is still soft. The cheesecake will continue to set up as it cools. Let cool while you make the frosting.

In a small bowl, combine greek yogurt and protein powder. The mixture appears dry but continues stirring and it mix up nicely. Refrigerate for 10 minutes. Once cheesecake is cooled, spread frosting on top and crumble an oreo on top for garnish, if desired. Store remaining cheesecake in the refrigerator.

Recipe Notes:

  • If you do not have a springform pan, you can substitute and place mini cheesecakes into a couple muffin tins
  • If you use plain greek yogurt, add more sweetener if desired
  • Low fat cream cheese can be substituted for fat free variety
  • If you do not have a food processor, place cold oreos in a zip lock baggie and crush using a roll pin
  • I always use Core Nutritionals protein powder when baking and other brands of protein powder bake differently so use caution when baking with them

Nutrition:
Serving Size: 1 whole mini cheesecake – 678 calories, 63g Protein, 65g Carbohydrates, 17g Fat
Recipe makes 4 inch cheesecake

Purchase Core Nutritionals PRO protein powder used in the recipe here and use promo code “COURTNEY” to save $$.

Did you make this recipe? Tag @CourtneyMighellFitness on Instagram and hashtag it #CourtneyCooks

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