Macro Friendly Protein Cheesecake
Servings: 8 slices
Macro Friendly Protein Cheesecake made from plain nonfat Greek yogurt to yield a higher protein, lower calorie alternative to the classic favorite.Print Recipe Pin Recipe
For the Filling
- 3 cups (681 g) plain nonfat Greek yogurt
- 1 oz (30 g) sugar free vanilla pudding mix
- 2 tsp (8 g) splenda
- 13 tbsp (200 g) liquid egg whites ¾ cup + 1 tbsp
For the Crust
- ¾ cup (75 g) protein pancake mix (you can probably use ¾ cup of any flour with a few grams of splenda and it will be fine)
- ½ cup (113 g) unsweetened applesauce
For the Topping
- 1½ cups (200 g) frozen fruit
- 1 cup (64 g) fat free whipped cream
- ½ tsp (2 g) splenda
For the Crust
- Preheat your oven to 350°F.
- Mix the protein pancake mix and applesauce together until it has combined.
- Spray an 8 inch pie pan or springform pan with oil and add the crust mixture to the dish. Using a spoon, spread the mixture around the bottom of the pan (and up the sides of the dish if using pie pan) in an even layer as best as you can.
- Parbake for 5-10 minutes or until it is no longer wet to the touch while you prepare the filling. The pie pan will likely be ready quicker as it isn't as thick.
For the Filling
- In a large bowl, mix together the yogurt, splenda, pudding mix, and egg whites until incorporated.
- Once the crust has parbaked, pour in the filling and smooth out in an even layer.
- Bake for 30 minutes. Use a waterbath if you don't want it to crack.
- Allow the cheesecake to cool to room temperature and then place it in the fridge to set for at least 3 hours, preferably overnight.
- Thaw out the frozen fruit in the microwave and sprinkle splenda over the top. Mix and allow to macerate for a couple of minutes.
- This recipe makes 8 servings. Cut the cheesecake into 8 equal slices and top with frozen fruit and 2 tbsp of whipped cream each.
Calories: 136kcal | Carbohydrates: 18g | Protein: 15.6g | Fat: 0.4g
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
This Post Has 13 Comments
Delish. Cheesecake we can eat without the guilt.
This has less calories, and more protein per serving than a protein bar! For how good a slice tastes, it can’t be beat
glad you enjoyed it 😎
Was wondering if I could use regular pancake mix, and then add my own vanilla whey to compensate? I figured it’d get the same result, but I wanted to ask the expert. Thanks 🙂
Yeah that would probably be fine
How do you think this would store in the freezer? Anything weird that might happen to the yogurt?
Its worth an experiment
I’ve made this cheesecake too many times to count! It’s perfect! Thank you for a great macro friendly treat!
The recipe looks amazing, but i cant source “sugar free vanilla pudding mix” are there some alternatives?
It has been hard to find here in the USA since covid too. Supply chain stuff. If you have access to regular pudding mix that is the best alternative
1. Why you’re using splenda? Cant you just use regular sugar? Especially if thats just few grams per recipe.
2. Have you tried using skyr yogurt instead of greek? It has very high protein contents.
Im going to try this recipe soon anyway 🙂
You could but splenda is sweeter than sugar and its also calorie free. You would need to use much more sugar than splenda which is fine as long as you’re okay with the extra calories. And no, I have never had skyr before
This is by far the best macro friendly dessert you have shared, I appreciate the work you put into these recipes. This being not only easy to make but also delicious has made eating healthy alternatives far less of a burden.
Thanks again for sharing my dude.