Macro Friendly Protein Cheesecake
Servings: 8 slices
Calories: 136kcal
Macro Friendly Protein Cheesecake made from plain nonfat Greek yogurt to yield a higher protein, lower calorie alternative to the classic favorite.
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Ingredients
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
Instructions
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.
Serving
- 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.
Nutrition
Calories: 136kcal | Carbohydrates: 18g | Protein: 15.6g | Fat: 0.4g
NUTRITION INFO
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.
Servings
Carbs
146g
Protein
124.5g
Fat
2.8g
Calories
1107 cals
This Post Has 25 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 tried it and the filling froze really well!! I used a store bought crust though so I can’t speak to how the crust holds up after freezing
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
I was thinking of skyr too since its not really yogurt and really just straight up icelandic cheese. It might help make a better alternative to more traditional cream cheese when mixed with the pudding mix.
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.
What is the reason for the apple sauce? Can you substitute it?
I eat low carb. How many carbs per serving with out the fruit?
Flavor was ok but texture turned out gritty and unpleasant, like an overcooked omelette. I’m not sure what went wrong but I will try with fewer eggs next time (I used 3 whole per the suggestion in the YouTube video).
I made a vegan version of this using vegan protein powder, just egg, almond yogurt, and vegan tru whip. I expected it to be not great but it’s actually perfect and so delicious.
how is it vegan with egg
comment said Just Egg, its a plant-based egg alternative
just made with Choclate pudding mix, pureed berries in the crust and chocolate chips on top.
Banger…
I made it long ago and I am back for more. The only thing I wanna change this time is using less butter for the biscuit bottom because mine never got to fully set and dripped a little. I also used sugar-free jam as my topping. Super delicious.
Really great recipe. I used a store bought protein pancake mix and didn’t care for the resulting crust much. The filling was great though incredibly close to real cheesecake for something with so few calories. I’m going to experiment with different crusts and once I find one I like I’ll be making this recipe frequently.
I would love to see a how to video for this one!