This macro-friendly dessert will become your favourite protein cheesecake recipe.
Here’s our high-protein, low-carb, low-fat protein cheesecake recipe, so you really can have your cake and eat it – without sacrificing your fitness goals.
Click to jump to the macros at the bottom of the recipe.
For this protein cheescake recipe, the essential ingredient you’ll need is gelatine. For presentation, it’s best to use a mini cake tin with a removable base, but any small dish you find will do just fine.
For the base
- 3 plain crisp breads
- 1 tbsp. Peanut Butter
- 2 tsp. milk (of choice)
- 1 tbsp. Greek yoghurt
For the filling
- 1 packet gelatine dissolved in 30ml milk (of choice)
- 250g quark
- 2 tbsp. Greek yoghurt
- 2 egg whites
- 2 scoops Impact Whey Protein (in your favourite flavour)
- 10 drops Vanilla Flavdrops
1. In a bowl crush your crisp bread biscuits as much as possible. Once crushed, mix in a scoop of whey.
2. Add peanut butter to the mixture, ensuring you mix the peanut butter in well. This will require a lot of mashing and pressing with the back of your spoon.
3. Add milk and 1 tbsp. Greek yogurt and mix in well.
4. Empty the base mix into a tin or dish. With either your hands or the back of a spoon, press the mixture down until flat and stuck together.
5. In a bowl combine your quark, Greek yogurt and whey and mix well.
6. Empty gelatine into a saucepan (if you choose to make a fruity cheesecake filling, try using a sugar-free flavoured jelly). Add milk along with a splash of boiling water and gently heat while stirring. It shouldn’t take long (less than a minute) for the gelatine to dissolve into the milk.
7. Mix the liquid into your filling mixture.
8. In a separate bowl, whisk an egg white until fluffy (it’s quicker to use an electric whisk, and ensure there is no yolk). Fold the fluffy egg white into the filling mix.
9. Pour the filling onto the base and refrigerate for around an hour.
10. Remove from the fridge, slice and devour.
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