Admit it, there are days where you just couldn’t resist your cheesecake cravings. For all the health conscious out there, this Protein Cheesecake will satisfy cravings without blowing a whole week’s calorie budget! It’s easy to make and so delicious you will eat a quarter of it all at once, no bad feelings involved!
Sugar-free Protein Cheesecake Recipe by Dea
What is No Sugar Protein Cheesecake Made of?
Is it even sweet? Yes, it is! Cheesecake doesn’t really need sugar for a structure and texture like some other desserts, it’s just to sweeten it. That means you can use as much sweetener as you want. Use erythritol, a natural sweetener with no calories in the base crust and the cheesecake. If you have your favorite sweetener feel free to use that.
The combination of quark/cottage cheese and Greek yogurt will provide a very creamy cheesecake that you can also enjoy warm. The vanilla protein powder, lemon juice, and vanilla give the cheesecake a lovely flavor. The proteins also act as a thickener instead of flour or cornstarch, plus they give the protein cheesecake even more proteins. Win-win-win!
As for the sugar substitute-erythritol, you can use it as much as you want but be careful as it leaves kind of an aftertaste if you use it too much.
How Many Calories and Protein is in this?
The whole cheesecake has 2030 calories (kcal) and 88 g protein. One serving has 203 calories (kcal) and 8.8 g protein. These amounts are calculated without the toppings. Be aware that the calories and the protein amount will vary depending on which Greek yogurt, quark and whey protein powder you use!
The Greek yogurt used is very creamy and has 10% fat and 5 g protein per 100 g which is actually not a lot. There are lots of different kinds out there so the protein, fat and texture of the cheesecake may vary.
- 70 g almond flour
- 60 g Whole Wheat Flour
- 50 g erythritol
- 50 g Coconut Oil
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 1/2 tbsp water
- zest of 1 lemon
- 210 g quark or cottage cheese
- 350 g Greek yogurt
- 15 g vanilla whey protein a bit more than 1 scoop
- 2 eggs
- 50 g erythritol
- 1/2 lemon juice
- 1 tsp Vanilla Extract
- 2-4 tbsp white chocolate protein spread
- 80 g milk chocolate Balance sweetened with stevia
- handful of strawberries
- Preheat the oven to 150°C and line the bottom of a 20 cm springform pan with parchment paper.
- Mix together all the ingredients to make a uniform dough.
- Press the dough to the bottom of the prepared pan with the bottom of a glass, place in the preheated oven and bake for 20 minutes.
- Meanwhile, make the cheesecake.
- Put all the ingredients in one bowl and mix with an immersion blender for a few seconds until you have a well-combined batter. Try to put as little air in the batter as possible with keeping the immersion blender under the batter.
- Pour the batter on the baked crust and bake for around 55 minutes or until the cheesecake is still a bit wobbly in the center.
- Take out of the oven and run a knife around the cheesecake to separate from the pan so it doesn't crack. Let it cool for 2 hours and then 3 hours in the fridge.
- Top with white chocolate protein spread, halved strawberries and drizzle some melted chocolate on top.
- Use a protein powder that you like the taste of.
- You can swap the almonds for walnuts.
- Add cocoa powder to the crust by replacing 10 g of the flour with cocoa powder and use chocolate whey protein for a chocolate protein cheesecake.
- You can use other zero calorie sugar substitutes.
- You could leave out the toppings or use other berries or fruit sauce for the topping.
- The cheesecake can be made into bars, be careful about baking time in this case.
- The protein cheesecake is done when there is still a wobble in the center.
- This cheesecake doesn't need to be baked in a water bath.
- Running a knife along the baked cheesecake will prevent it from cracking.
- You can cut and enjoy this cheesecake slightly warm if that is what you like.
- The white chocolate spread used is from Easis.
- The stevia sweetened milk chocolate used is from Balance.