For the last couple of weeks, I have been tinkering with protein cheesecake recipes. All of them turned out good but the surprise ingredient I included in my recipe has made it truly amazing.
In the version I made for this post, I used MTS Cookies and Cream whey. You can use whatever protein you have but I think MTS has the best flavors for baking, This is a crust-less recipe, which I thought would be a little weird, but it’s actually quite good.
156 calories / 17g c / 2g f/ 18g p
WHAT YOU NEED:
2 scoops of protein
1 cup sweetener
1 box of sugar free, fat free pudding mix in a flavor complimentary to your protein (this is my trick!)
12 oz fat free cream cheese (if you can only find reduced fat, that’s fine but you will have higher fat content/calories)
12 oz plain fat free Greek yogurt
1 tsp vanilla extract
Cake pan (I buy the disposable ones)
Preheat your oven to 325 degrees. Measure a piece of parchment paper that will cover your cake pan and the top of your cheesecake. Spray the parchment paper with non-stick spray.
Add your dry ingredients to a bowl, followed by your wet ingredients. Mix with an electric mixer until the batter is smooth and chunk free.
Pour the batter into the parchment paper lined cake pan. Use the remaining parchment paper to cover the top of the cheesecake. Place in the oven for 30 minutes. Reduce the temp to 200 degrees and bake for an additional 50 minutes. Pull it out of the oven and allow it to cool. Chill for at least 8 hours.
Slice into 8 pieces and enjoy!
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