Macro Friendly Protein Cheesecake
Macro Friendly Protein Cheesecake made from plain nonfat Greek yogurt to yield a higher protein, lower calorie alternative to the classic favorite.
Servings: 8 slices
Calories: 136kcal
Ingredients
For the Filling
- 3 cups plain nonfat Greek yogurt
- 1 oz sugar free vanilla pudding mix
- 2 tsp splenda
- 13 tbsp liquid egg whites ¾ cup + 1 tbsp
For the Crust
- ¾ cup 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 unsweetened applesauce
For the Topping
- 1½ cups frozen fruit
- 1 cup fat free whipped cream
- ½ tsp 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