Monday, March 28, 2016

Protein Cheesecake!

I'm a huge fan of cream cheese in general. I mean, it's delicious savory or sweet. You can spread it on a cracker with salmon, you can spread it on a cupcake with sugar, you can make it into a cake, you can make it into a ball. Any way, I'll take it.

So upon seeing delicious looking protein cheesecake all over instagram, I had to try it, it was only a matter of time. I decided to try my first time halving the recipe. I really liked it! It probably couldn't get passed off as a slice of Cheesecake Factory cheesecake but for a true fan of cream cheese and cheesecake, this really hit the spot. I may have tasted and fallen in love with the batter too. Salmonella, what?

So here's what I did:


1 ( 5.3 oz) Light & Fit Vanilla Greek yogurt
1 (8 oz) package fat free cream cheese
1 single serving packet of Quest Salted Caramel protein powder
1 egg
1 egg white
2-3 tbsp truvia
1 tsp caramel flavoring


Mix softened cream cheese, yogurt, egg and egg white with a mixer.

Add in remaining ingredients and beat until smooth. Pour in a sprayed loaf pan (since this is a halved recipe).

Bake at 250 F for 20 min.

Increase temperature to 300 F and bake for an additional 30-35 minutes.
Swirl Walden Farms Caramel Syrup before baking for a fun spin on the classic!

Remove from oven and cool. Store in the fridge.

Makes 4 slices.

Nutrition per slice:

Calories: 127
Fat: 1.3
Carbs: 7.1
Protein: 18.9

It had a great creamy texture and the flavor was sweet with that cream cheese tang! My dad tasted it with skepticism and said it was good with kind of a custard flavor! I was inspired and slightly adapted this from Fuel for Anna and Eat Lift Repeat.

Layered with granola and Walden Farms Caramel Syrup

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