Finding a sweet treat recipe that tastes good and isn’t completely loaded with sugar and butter is such a win in my book that I can’t help but share the recipe with everyone. This protein cheesecake was definitely one of those recipes. It comes from the Protein Pow(d)er Cookbook and I highly recommend looking into it if you haven’t already—it’s an offshoot of the website proteinpow.com.
I often cook with, and add protein powders, to my foods. This isn’t for everyone and is, by no means, necessary but my diet often requires more protein and sometimes getting my protein from something sweet rather than a hunk of meat is far more satisfying. This book, and subsequent website, does a good job of busting myths about protein powder and explaining why the use of protein in things that you otherwise wouldn’t think of putting protein in makes for a healthier alternative.
If anything, baking and cooking with protein and otherwise healthier ingredients allows for more experimentation in the kitchen. We all know that loads of sugar and butter taste good but what about beets, chocolate hemp protein powder, and ground fennel seed in brownies? Who knows, it could taste bad and it could taste really good. I kind of like the excitement of not knowing because when you finally make something worth sharing it feels so good that you can share it knowing it tastes good and is good for you!
I made this protein cheesecake for Valentine’s Day and was very hesitant at first because I didn’t think the filling would possibly taste good. As I was making it I still didn’t think it was going to taste good but I knew my Valentine would appreciate the effort (he rarely likes when I make full fat, full butter, full sugar) baked goods even though he’ll eat birthday cake ice cream with all the sugary sprinkles and frosting (I guess everyone has their “one food”.) I carried on with making the cheesecake and put it into the oven watching it carefully because the book said to take it out before it looked done. I doubled the recipe and was using a glass pan so I wasn’t sure how it was going to cook. I kept watching it and took it out after about 35 minutes and it still looked wet on the inside but for some reason I thought it needed more time (this, I regret.) I should have gone with my first instinct because I think it ended up being too dry after another five minutes or so in the oven. You bake and you learn I guess.
By no means can this cheesecake stand its ground against The Cheesecake Factory but if you need to cut a sweet tooth craving without loading the calories and cutting the flavor this is perfect. Let me know if you try it!
Ingredients for the base:
2 tablespoons almond butter
1/2 cup ground almonds
1 tablespoons honey
Ingredients for the cheesecake:
1 cup Greek yogurt
1 cup low-fat ricotta cheese
1/4 cup vanilla whey
1/4 cup liquid egg whites
1. In a bowl, mix all the base ingredients together. Once you have a crumbly mix, press it down into a small spring form pan. If you want to use a medium or large pan, just duplicate the amounts for the whole thing (this is what I did).
2. After that, blend all your cheesecake ingredients in a bowl.
3. Pour the cheesecake filling onto the base.
4. Bake at 320 F for about 30-45 minutes. Now, this part is important: DO NOT OVERBAKE THIS. You want to remove it from the oven while it’s still wobbly inside and feels uncooked. Don’t let it cook all the way, you want it wet inside because it sets as it cools.
5. Let it cool and then melt some dark chocolate. I melted 60% Ghirardelli dark chocolate chips in the microwave and drizzled it on top.
Macros per Slice (out of 3):
Find more great protein powder recipes at: